Puddings & Desserts
Chicken & Poultry
Peanut ginger chicken
A quick and delicious supper for any time of year
I always have peanut butter in the cupboard, and almost always have chicken breasts in the fridge, so I think this is going to become my go-to recipe when I want a quick supper dish. In the photo I’ve served it on a bed of noodles, but it’s also really delicious with sauté potatoes. The sauce on its own works well poured over green beans as a side dish too.
Ingredients
Serves 4
- 1 onion, chopped
- Small red chilli, de-seeded and chopped
- thumb-sized piece of fresh ginger, peeled and grated
- 1 large clove garlic, chopped
- handful of fresh coriander
- 5 tbsp chunky peanut butter
- 4 boneless chicken breasts, sliced
- handful of spinach
- handful of green beans
- 150ml chicken or veg stock
- 6 tbsp natural yogurt
- 1 tbsp dijon mustard
- Juice of half a lime
Method
First, fry the onion in a little oil. While that's softening, make a paste by whizzing together the chilli, ginger, garlic, coriander (including the stalks) and the peanut butter in a food processor or blender. Set aside then cook the green beans in boiling salted water until just tender.
Fry the chicken in a little oil over a medium high heat until almost cooked through and just turning golden. Then add the paste and stir in the stock. Bring very briefly to the boil, then turn down the heat until only just bubbling. Add the spinach and allow to wilt for a few seconds, then stir in the cooked green beans, yogurt, mustard and lime juice, and serve immediately, garnished with fresh coriander leaves.
A Cook's Plot Tip
I often make a double quantity of the peanut butter/coriander paste and freeze the other half, so the dish is even quicker next time around! The paste is good in place of pesto for other dishes too