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Pepper and Peanut Chicken

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  • Author: Julie K
  • Total Time: 20 mins


  • 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


  1. Combine oil, butter, garlic and onion in a large shallow dish, cook on HIGH for 3 minutes.
  2. 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.
  3. Stir in peppers, cook on HIGH for 1 minute. Serve with the bean sprouts.


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


  • 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

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