One-pan peanut butter chicken

This delicious one-pan peanut butter chicken won’t disappoint. The recipe makes a double batch that you can freeze or twist to make our speedy chicken pad thai (see recipe below).

4 with leftover chicken

15m

Note: + cooling time

1h 5m

Ingredients

  • 1 tbs vegetable oil
  • 8 large Coles Australian RSPCA Approved Chicken Thigh Cutlets
  • 1 brown onion, cut into wedges
  • 3 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/3 cup (95g) Coles Crunchy Peanut Butter
  • 2 tbs tomato paste
  • 300ml coconut milk
  • 2 tbs sweet chilli sauce
  • 1/4 cup chopped coriander
  • Sweet chilli sauce, extra, to brush

Method

STEP 1

Preheat oven to 180°C. Heat the oil in a heavy-based flameproof baking pan over medium-high heat. Add chicken and cook for 5 mins each side or until golden. Transfer to a plate. Drain the fat from the pan, reserving 1 tbs.

STEP 2

Heat reserved fat in the pan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and ginger and cook for 1 min or until aromatic. Stir in the stock, peanut butter and tomato paste. Season.

STEP 3

Return chicken to the pan, skin-side up. Bake for 30-35 mins or until cooked through. Transfer chicken to a plate. Add coconut milk, sweet chilli sauce and coriander to the pan and stir to combine. Return chicken to the pan. Bake for 5-10 mins or until the sauce is heated through. Transfer chicken to a clean plate and brush with extra sweet chilli sauce. Use 2 forks to coarsely shred half the chicken. Transfer to an airtight container with ¼ cup of the peanut sauce. Toss to combine. 

STEP 4

Cool completely. Store in the fridge for up to 2 days, or freeze for up to 3 months.

STEP 5

Season the remaining chicken with pepper and serve.

Serve with steamed rice, steamed baby broccoli, coriander sprigs and sliced red chilli

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Sesame-free
Sesame-free


Speedy chicken pad thai

Freeze the leftover shredded chicken for another time, or use it to make our speedy chicken pad thai.

Nutrition Information

Per Serve

Energy: 2594kJ/621 Cals (30%)

Protein: 38g (76%)

Fat: 50g (71%)

Sat fat: 17g (71%)

Carb: 5g (2%)

Sugar: 5g (6%)

Fibre: 1g (3%)

Sodium: 300mg (15%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.