About this recipe:Strips of chicken are marinated in a ginger, soy sauce, chilli and garlic mixture, then cooked with sliced onion, peanut butter and cashew nuts. Serve with rice.
60ml soy sauce
60ml fish sauce
1 1/2 tablespoons hot chilli sauce
3 cloves garlic, minced
1 tablespoon minced fresh root ginger
4 chicken breasts - cut into thin strips
200g jasmine rice
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
3 tablespoons creamy peanut butter
125g unsalted cashew nuts
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Method Prep:15min › Cook:45min › Extra time:2hr › Ready in:3hr
In a resealable plastic bag, mix the soy sauce, fish sauce, chilli sauce, garlic and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
In a medium saucepan, bring the jasmine rice and 500ml water to the boil. Reduce heat, cover, and simmer 20 minutes.
Heat the sesame oil in a large frying pan over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the pan, and cook about 10 minutes, until browned.
Stir the reserved marinade and 180ml water into the pan, and bring to the boil. Continue to cook and stir 10 minutes, or until the chicken is cooked through. Stir in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.