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Sweet but Spicy Peanut Chicken

Ingredients-serves 2

250g chicken

1/2 red chilli



50g smooth peanut butter

100g coconut milk

20g honey

15ml soy sauce

chilli flakes

pinch of salt

sprinkle of coriander


Wrap the chicken breasts in tin foil and cook in the oven for 25 minutes at 180*. Meanwhile make your sauce to pour over the chicken. Mix the peanut butter with a small splash of water, it will break up then come back together. Add the coconut milk and mix thoroughly. Add the rest of the ingredients and give it a good mix. Place your chicken on a bed of spinach and pour half the sauce over (half for each breast) then garnish with coriander and fresh chilli. You can serve with rice or new potato. The picture is served with new potato.

Nutritional information

Approximate calories per serving: 392

C 12.4g

F 20.6g

P 35.5g

To make this plant based you can use tofu - bake in the oven for 15 mins then pour over the sauce. Use maple syrup instead of honey.


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