- High in protein
- Seafood free
- Shellfish free
- Wheat free
- Sesame free
- Lactose free
- Gluten free
- Egg free
- Dairy free
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).
- Serves4, with leftover chicken
- Cook time1 hour 5 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 1 tbs vegetable oil
- 8 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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Speedy chicken pad thai
Freeze the leftover shredded chicken for another time, or use it to make our speedy chicken pad thai.
One-pan peanut butter chicken
- Serves4, with leftover chicken
- Cook time1 hour 5 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 1 tbs vegetable oil
- 8 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
Description
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).
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.