Photo of Sticky peanut butter chicken by WW

Sticky peanut butter chicken

Points® value
Total Time
30 min
15 min
15 min
A simple take on satay chicken, with lime juice adding a zesty tang.


White basmati rice, dry

200 g

Chicken breast, skinless, raw

4 medium

PB Fit Peanut Butter Powder

25 g


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)

Spring Onions

4 medium, thinly sliced

Calorie controlled cooking spray

4 spray(s)

Curry Powder

1 teaspoon(s)

Chilli flakes

1 teaspoon(s), level


2 tablespoon(s), level

Soy Sauce

1 tablespoon(s)

Coriander, fresh

4 sprig(s)


  1. Cook the rice to pack instructions.
  2. Meanwhile, set a nonstick frying pan over a medium heat and mist with cooking spray. Sprinkle the chicken strips with the curry powder and chilli flakes, then cook for 8-10 minutes, turning occasionally, until golden and cooked through.
  3. In a small bowl, combine the PBFit mixture, honey and soy sauce with 2 tablespoons water, then add to the pan. Stir to combine and cook for a further 2 minutes.
  4. Remove from the heat, then add the lime zest and juice and most of the spring onions. Season to taste and stir to combine.
  5. Fluff up the rice with a fork and divide between bowls, then top with the sticky chicken. Top with the remaining spring onions and serve with the lime wedges.


To make this gluten free, use 1 tablespoon tamari instead of soy sauce.