This spicy peanut chicken dish is based on a yummy recipe by Dale Pinnock, The Medicinal Chef. It’s a colourful combination of chicken, peppers and spinach, with a South East Asian peanut sauce. Absolutely delicious and quick to pull together.
- 3 Chicken breasts
- 1 Tbsp Coconut oil
- 1 Red Onion peeled and chopped
- 1 Clove Garlic
- ½ Green Chilli finely chopped - (or a quarter, use your judgement following a quick taste test for heat!)
- 200g Mushrooms - halved
- 1 Green Pepper, chopped into strips
- Half a Red Pepper Chopped into strips
- 250g Spinach
- 1 ½ heaped tbsp Wholefood Peanut Butter
- 100ml Water
- 1 Tsp Honey
- 1 Tbsp Soy Sauce
- Rice or noodles to serve.
Cut the chicken into strips and set aside covered. Saute the onion, garlic, and fresh chilli, along with a pinch of salt in the coconut oil until the onion is softened.
Add the chicken strips and brown. Meanwhile mix the peanut butter, water, honey and soy sauce in a separate small bowl.
Add the chopped peppers and mushrooms to the pan and stir fry for a few minutes until mushrooms start to release their juices. Then add the peanut butter mixture to the pan stirring it in thoroughly to cover the chicken. Allow to simmer while the sauce thickens - you can add more water if desired to get the consistency you want.
Finally rip up the spinach leaves and add to the pan until they have wilted (NB: you really do need 250g as spinach wilts down), season with salt and pepper, stir together and serve with rice or on a bed of noodles.