Brighten up the evening with this peanut butter flavoured salad that’s a beautiful mixture of colours and textures.
Ingredients
- 500g single chicken breast fillets
- 250g chat (small coliban) potatoes, cut into eighths
- 1 teaspoon vegetable oil
- 1 brown onion, halved, chopped
- 1 small red capsicum, quartered, deseeded, thinly sliced
- 2 1/2 tablespoons light crunchy peanut butter (Kraft brand)
- 2 teaspoons soy sauce
- 1 teaspoon caster sugar
- 3 1/2 tablespoons warm water
- 1 bunch bok choy, washed, dried, leaves separated
- 50g snow pea sprouts
Method
- Step 1Place chicken and potatoes in a saucepan and cover with boiling water. Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, for 5-7 minutes or until potatoes are tender. Drain potatoes and chicken, cool for 2 minutes. Shred the chicken.
- Step 2Meanwhile, heat oil in a non-stick frying pan over high heat. Add onion and cook, stirring, for 4-5 minutes or until brown. Add onion and capsicum to potato and chicken.
- Step 3Combine peanut butter, soy sauce and caster sugar. Gradually add water and stir until smooth. Combine with potato mixture.
- Step 4To serve, place bok choy and snow pea sprouts on serving plates and top with potato mixture.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1390 kj
Energy
12g
Fat Total
4.5g
Fibre
38g
Protein
19g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use the peanut butter to flavour sweet biscuits.
- Author: Jane Charlton
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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