400g chicken fillets, cubed
30ml peanut butter (I use the ‘no sugar’ variety)
250ml chicken stock
10ml olive oil
Woolies Coconut, Chili, Lime and Black Sesame Seed Spice
This is so easy!
Fry chicken pieces in olive oil until pieces are sealed and 1/2 way cooked – add a few drops of water if needed.
Mix peanut butter with hot chicken stock – stir until smooth.
Add peanut butter stock mixture to chicken pieces and simmer slowly for about 10 minutes
Sprinkle with Woolies spice – if you don’t have it, just season with a few drops of lite coconut milk, dried chili flakes and a dash of fresh lime juice 🙂
Serve with fresh coriander, brown rice and stir-fried veggies from formula
Serves 2: 2 Prot, 2 Fat