Spicy peanut sauce plays with the succulent chicken breasts to create a winning mid-week meal.
Ingredients
- 125g roasted unsalted peanuts
- 2 onions, roughly chopped
- 3 garlic cloves
- 1/4 cup (60ml) ketjap manis (Indonesian sweet soy sauce)*
- 2 teaspoons brown sugar
- 2 teaspoons chilli sauce (not sweet chilli)
- 300ml coconut milk
- 2 tablespoons vegetable oil
- 4 chicken breasts on the bone, cut into 3 pieces with a cleaver or sharp knife
- 275ml Massel chicken style liquid stock
- 1 long red chilli, seeds removed, very thinly sliced, to garnish
- 2 kaffir lime leaves, finely shredded, to garnish
- Steamed jasmine rice, to serve
Method
- Step 1Preheat oven to 170°C. Pulse nuts, onion and garlic in a food processor to a rough paste. Add ketjap, sugar, chilli sauce and 1 tablespoon coconut milk. Set aside.
- Step 2Heat oil in a large frypan over medium heat and brown chicken all over. Place on a baking tray and transfer to the oven while you make the sauce.
- Step 3Drain fat from pan. Add peanut paste and cook 1-2 minutes until fragrant.
- Step 4Add stock and remaining coconut milk, bring to boil, then simmer for 5 minutes. Return chicken to pan and cook for a further 5 minutes. Garnish with chilli and kaffir lime leaves and serve with rice.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2633 kj
Energy
40g
Fat Total
16g
Saturated Fat
4g
Fibre
56g
Protein
118mg
Cholesterol
1452.75mg
Sodium
7g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
* Available from Asian supermarkets.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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