Speedy Peanut Butter Chicken Stir-Fry | Abel & Cole
Speedy Peanut Butter Chicken Stir-Fry
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Prep: 15 mins
Cook: 15 mins
This speedy stir-fry stars succulent pieces of organic chicken cooked with crunchy sweet pepper and seasonal runner beans in a rich and creamy peanut butter sauce, all spooned over warm basmati rice to catch every last saucy drop.
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659 kcal
(per portion)
Ingredients you'll need
  • 150g white basmati rice
  • 1 garlic clove
  • 40g peanut butter
  • 1 lime
  • 2 tbsp tamari
  • 1 red pepper
  • 200g runner beans
  • 1 cayenne chilli
  • 2 spring onions
  • 250g diced chicken leg
  • 1 tsp ground cumin
From your kitchen
  • 400ml boiling water
  • Sea salt
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil, then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking.

  • 2.

    While the rice cooks, peel and grate the garlic into a bowl. Spoon in the peanut butter. Squeeze in the lime juice. Add 2 tbsp tamari and stir everything together till it comes together into a thick sauce. Set aside.

  • 3.

    Halve the pepper and scoop out the seeds and membrane. Slice the pepper into thin strips. Trim the runner beans and slice them into bite-sized chunks. Halve the chilli, scraping out the seeds and membrane for less heat. Trim the roots and woody ends off the spring onions and chop them into chunks.

  • 4.

    Chop any large pieces of chicken into bite-sized pieces. Warm 1 tbsp oil in a large frying pan or work over a medium-high heat. Add the diced chicken and stir fry for 6-8 mins.

  • 5.

    Slide the sliced pepper, chilli, runner beans and spring onions into the pan. Spoon in 1 tsp ground cumin. Stir Fry for a further 2-3 mins, till the veg are tender and the chicken is cooked through.

  • 6.

    Add the peanut sauce, pour in 100ml boiling water and stir. Warm through for 1-2 mins. Taste and add the last of the tamari or a pinch of salt if you think it needs it.

  • 7.

    Divide the rice between a couple of warm plates, top with the chicken and veg stir-fry and serve.

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