I made this recipe for the first time during a Zoom workshop with some TY students! So if they could master it easily then so can you. Trust yourself and dinner will be ready in minutes.
Swap out the spinach for kale or add in any greens like courgette, asparagus or even broccoli stalk as you like. Mix up the chicken with pork or prawns too.
Try my homemade sweet chilli sauce in my cookbook for a real punch of flavour fast!
The peanut satay sauce mix might be a bit familiar to you if you’ve tried my Peanut Satay Skewers and if not be sure to try them out soon.
Serves 4.
- 1 x 400g tin coconut milk
- 3 tbsp peanut butter
- 3 tbsp soy/tamari sauce
- 3 tbsp sweet chilli sauce or 2 tbsp apple cider vinegar, 1 tsp dried chilli flakes, 1/2 tbsp honey
- 1.5 tsp curry powder
- 200g noodles or rice
- 1/2 medium broccoli, cut into florets
- oil
- 4 chicken breasts, cut into bite sized chunks
- 4 cloves garlic, minced
- 1 medium white or red onion, diced
- 150g frozen peas, defrosted
- 100g spinach
- Make the peanut satay sauce: place the coconut milk, peanut butter, soy sauce, chilli sauce and curry powder in a small saucepan and bring to a boil. Once boiling, stir and return to a simmer for 5 minutes until a smooth sauce is achieved. Remove from the heat.
- Cook the noodles or rice as you like or as per packet instructions.
- Bring a pan of salted water to the boil, add the broccoli and cover with a lid, turn off the heat and allow to blanch for 5 minutes. Drain and rinse the broccoli under running cold water. Leave to the side for later.
- Heat a large dry frying pan or saucepan over a medium heat.
- Add the chicken, stir regularly and cook until browned on all sides. Set the chicken aside from the heat on a plate.
- Return the frying pan to a medium heat and add 2 teaspoonfuls of oil.
- Add the garlic and onion and cook until soft through.
- Stir through the browned chicken and peanut satay sauce. Bring the mix up to a boil and return to a simmer for a further 5 minutes or until the chicken is cooked through.
- Finally, stir through the peas, spinach and drained noodles. Ensure the spinach wilts and the noodles are well coated in the sauce before serving.
