Serves 2 People
20 Mins Prepartation
30 Mins Cooking
INGREDIENTS
1 tablespoon peanut oil
250 gram chicken tenderloins, sliced thickly
1/2 brown onion (40g), chopped finely
1 fresh small red thai chilli, sliced thinly
3 teaspoon crunchy peanut butter
1/4 cup (60ml) coconut milk
1 teaspoon light soy sauce
2 teaspoon honey
1 carrot (70g), cut into matchsticks
1 tablespoon finely chopped fresh coriander
1 tablespoon coarsely chopped roasted unsalted peanuts
1/2 green onion, sliced thinly
METHOD
Heat oil in wok; stir-fry chicken, brown onion and chilli until chicken is browned.
Add peanut butter, coconut milk, sauce, honey and carrot; stir-fry until chicken is cooked and carrot is tender. Remove from heat; stir in coriander, season to taste. Serve sprinkled with nuts and green onion.
TIPS
Use light coconut milk for a lower-fat sauce. Use crushed or granulated peanuts if you prefer.
