Ingredients
Units
Scale
- 500 g chicken thigh fillets, cut into bite-sized pieces (or chicken breast)
- 1 tsp mild curry powder
- 1 tsp salt
- 1/3 cup natural smooth peanut butter
- 1/3 cup sweet chilli sauce (or substitute with 1/4 cup sugar or honey)
- 2 tbsp all-purpose soy sauce (or tamari)
- 1 tbsp rice wine vinegar (or white vinegar)
- 1 tsp garlic, freshly minced
- 1 tbsp olive oil
- 1 onion, finely diced
- Rice, cucumbers, coriander/cilantro, fresh chilli, crushed peanuts and lime wedges to serve
Instructions
- Sprinkle the chicken with curry powder and salt, toss to coat and set aside.
- In a small bowl, combine the peanut butter, sweet chilli sauce, soy sauce, vinegar, garlic, and 2-3 tbsp of water.
- Heat the olive oil in a large skillet on high heat. Add the onion and cook for 1-2 minutes until softened.
- Add the chicken, and cook for 5-6 minutes until browned and cooked through.
- Turn the heat off, and stir through the peanut sauce. Add 2-3 more tbsp of water to loosen the sauce if required. Serve with rice, cucumbers, coriander, fresh chilli, crushed peanuts and lime wedges.
Notes
MAKE AHEAD
This dish is best made fresh, but you can prepare the chicken in advance to make this an extra speedy dinner.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave until piping hot. Add a 1-2 tbsp of water to loosen the sauce if needed. Not suitable for freezing.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: chicken
- Method: pan
- Cuisine: Asian