When I tried this recipe a few years ago, that was the first time when I cooked with peanut butter. Honestly, I was uncertain about the result. I was just hoping that it’s going to be delicious. But just coming back from a holiday in Thailand I was obsessed with the flavours we tasted there so I went to get the ingredients from the closest supermarket and started cooking.
As most Thai cuisine inspired dishes, this one was just as easy and quick to make as the others. It took 20 minutes but will take half an hour tops if you buy a whole chicken breast and you need to dice it yourself – this is the more cost-effective thing to do.
I can tell you it was a success as we didn’t have any leftovers for later. 😊
The original recipe says regular smooth peanut butter, but I tried with our Filthy Fit peanut-cashew butter as well and it was even better with that.
Feel free to use different types of rice if you can’t find jasmin rice or you don’t want to get a whole packet just for one recipe.
Ingredients for 2:
300 g chicken breast – diced
2 tablespoons peanut or peanut-cashew butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 thumb fresh grated ginger
1 pinch of chili
1 spring onion
1 tablespoon lime juice
1.5 dl coconut milk
80 g jasmin rice or any other rice
Cook the rice following the instructions on the package.
Season the diced chicken breasts with black pepper and start frying on high heat in a pot on a tablespoon of coconut oil. (Different oil can be used as well, I use coconut oil for this recipe because it gives the dish and extra special taste.)
Add the brown sugar, soy sauce and vinegar and keep frying until the chicken is cooked thoroughly.
Add the ginger, chili, spring onion and peanut or peanut-cashew butter, mix well, then pour the coconut milk in the pan and boil for 3-4 minutes. Finally squeeze in the lime juice and serve with rice.