Ingredients
Scale
- 1 tsp sesame oil
- 15g butter
- 1 clove garlic, crushed
- 1 medium onion, sliced
- 500g chicken thigh fillets, sliced ***
- 2 tbsp crunchy peanut butter
- ½ tsp ground cardamom
- 1 tsp ground cumin
- 2 tbsp light soya sauce
- 3 tsp honey
- 1 tbsp lime juice
- 1 medium red pepper, chopped
- 1 medium green pepper, chopped
- 250g bean sprouts
Instructions
- Combine oil, butter, garlic and onion in a large shallow dish, cook on HIGH for 3 minutes.
- Stir in chicken, cover, cook on HIGH for 3 minutes. Stir in combined peanut butter, cardamom, cumin, soya sauce, honey and lime juice, cover, cook on HIGH for 3 minutes; stir once during cooking.
- Stir in peppers, cook on HIGH for 1 minute. Serve with the bean sprouts.
Notes
I have substituted the meat from a BBQ chicken in place of the thigh fillets and I omit the bean sprouts and serve with steamed rice. Using cooked chicken, I omit the “cook for 3 mins” step re the chicken as it is already cooked. I find the BBQ chicken gives the meal a lovely flavour and texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 4
- Calories: 369
- Sugar: 11g
- Sodium: 156mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 177mg
