Ingredients
- ¼ cup (60 g) salt–reduced smooth peanut butter
- ⅓ cup (80 ml) low–fat coconut milk
- 2 tablespoons salt–reduced chicken stock
- finely grated zest of 1 lemon
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 1 long red chilli, seeded and chopped
- 350 g (12 oz) skinless, boneless chicken breast fillets, thinly sliced
- 1 tablespoon Chinese five–spice
- 1 red capsicum (bell pepper), halved, seeded and sliced
- 2 carrots, cut into thin matchsticks
- 2 cups (180 g) sliced button mushrooms
- 2 tablespoons chopped fresh coriander (cilantro) leaves
Preparation
- In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until well combined.
- Set aside.
- Heat the vegetable oil in a wok or large non–stick frying pan over high heat.
- Add the garlic and chilli and stir–fry for 30 seconds to release the flavours.
- Add the chicken and Chinese five–spice to the wok and stir–fry for 3–4 minutes, or until the chicken is coloured all over.
- Add the capsicum, carrot and mushroom and stir–fry for 2–3 minutes, or until slightly softened.
- Pour the peanut butter mixture into the wok and stir–fry for a further 2–3 minutes, or until the chicken is cooked through and tender.
- Remove from the heat, stir in the coriander and serve immediately.