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Sticky peanut butter chicken

Sticky peanut butter chicken

Total Time
30 min
15 min
15 min
Traditional satay-style chicken gets a makeover in this quick and tasty stir-fry with fresh zesty flavours and a lighter sauce. Yum!


Basmati rice

1 cup(s), (200g)

Light peanut butter

1 tbs


1 tbs

Soy sauce

1 tbs, or tamari

Skinless chicken breast

650 g, cut into thin strips

Curry powder

1 tsp, mild

Dried chilli flakes

1 tsp

Lime rind

2 tsp, finely grated

Lime juice

1 tbs

Green shallot(s)

4 individual, thinly sliced

Fresh coriander

¼ cup(s), leaves


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Cook rice following packet instructions.
  2. Meanwhile, combine peanut butter, honey, soy sauce and 2 tablespoons water in a small bowl. Set aside. Sprinkle chicken with curry powder and chilli flakes and toss to coat.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Stir-fry chicken, in batches, for 3-4 minutes, until just cooked through. Return all the chicken to pan with peanut butter mixture and simmer for 2 minutes. Remove from heat. Stir in lime zest and juice and three–quarters of the shallots. Season with salt and pepper.
  4. Divide rice and chicken among bowls. Sprinkle with coriander and remaining shallots. Serve with lime wedges.


TO REFRIGERATE: Store individual portions of leftover stir–fry in reusable containers for up to 2 days. To reheat, stir-fry or microwave until hot, adding a splash of water if sauce is too thick.