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Thai peanut chicken

Name: Thai peanut chicken
Cook time: 20 min
Yield: 4

with steamed rice and crispy shallot

Ready in around 20 mins

RECIPE FACT:

Peanuts are not nuts. They are actually legumes. Peanuts are edible seeds inside pods and are part of the Leguminosae family along with soybeans, chickpeas, peas, clover, liquorice and lentils.

Nutritional Info:

Energy: 2,973kJ (711kcal)
Protein: 39g
Carbohydate: 65g
Sugars: 8g
Fat, total:30g
Saturated:15g
Sodium:867mg
Contains:Peanuts, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Trim the woody ends off the sweet stem broccoli, then cut in half lengthways. Roughly chop the coriander including stalks and set aside. Open the baby corn and remove the chilli from the top. Finely slice if using or discard if not.
2. TO PREPARE THE RICE:
Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE PEANUT CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 5-6 even pieces. Place a non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook for 3-4 mins. Add the sweet stem broccoli, baby corn, chilli if using and cook for a further 2-3 mins. Add the Thai peanut sauce, season with salt and pepper and bring to the boil. Reduce the heat and cook for 1-2 mins - adding a Tbsp of water if it gets too thick- until the chicken is cooked through.
TO SERVE:
Divide the rice between bowls and top with Thai peanut chicken and vegetables. Add a handful of mung beans, a sprinkle of crispy shallots and sesame seeds and chopped coriander.