About this recipe:An Indonesian-style stir-fry combining colourful crunchy vegetables and tender chicken strips. Serve with toasted white, wholemeal or sesame pitta bread.
3 tbsp smooth peanut butter
4 tbsp reduced-fat coconut milk
2 tbsp chicken stock
finely grated zest of 1 lemon
1 tbsp vegetable oil
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
350g skinless chicken breast fillets, cut into thin strips
1 tbsp Chinese five-spice powder
1 red pepper, deseeded and sliced
2 carrots, peeled and cut into julienne strips
175g mushrooms, sliced
2 tbsp chopped fresh coriander
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Method Prep:20min › Cook:12min › Ready in:32min
In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
Heat the oil in a wok or large frying pan over a high heat. Add the garlic and chilli and stir-fry for 30 seconds to release the flavours.
Add the chicken and five-spice powder and stir-fry for 3–4 minutes until the chicken has coloured all over. Add the red pepper, carrots and mushrooms and stir-fry for 2–3 minutes until slightly softened.
Add the peanut butter mixture to the wok and stir-fry for a further 2–3 minutes until the chicken is cooked through and tender. Remove from the heat, stir in the chopped coriander and serve immediately.
Turkey breast fillets could be used in place of chicken, 2 small courgettes rather than carrots and a drained 227g can of bamboo shoots as an alternative to mushrooms.