Spicy peanut butter chicken breast
A new way to serve chicken breast, this speedy dinner sees roasted chicken paired with vegetable-spiked rice and a crunchy peanut butter and sriracha dressing
Peanut butter and turmeric chicken rice bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 6 skinless chicken thigh fillets
- 1 tbsp soy sauce
- 1 garlic clovegrated
- 5g gingergrated
- ½ tsp ground turmeric
- cooked sticky rice
- 100g cooked edamame
- 1 cucumberthinly sliced
- 1 avocadosliced
- sesame seeds or gomashioto serve
PEANUT BUTTER SAUCE
- 5 tbsp crunchy peanut butter
- 1 tsp maple syrup
- 10g gingergrated
- ½ tsp dried chilli flakes
- 1 tbsp soy sauce
Nutrition: per serving
- kcal383
- fat26.3g
- saturates5.3g
- carbs7.4g
- sugars5.3g
- fibre5.4g
- protein26.5g
- salt1.4g
Method
step 1
Heat the oven to 220C/200C/gas 7. Line a baking tray with foil.
step 2
Put the sauce ingredients in a large bowl with a pinch of salt and plenty of black pepper. Mix with 7-8 tbsp of water until you have a thick but pourable sauce.
step 3
Put the chicken in a medium bowl and mix with the soy, garlic, ginger and turmeric, seasoning well with salt and pepper. Mix well, then spread across the baking tray. Bake for 20-23 mins or until golden and cooked through.
step 4
Arrange the bowl with the rice, edamame, cucumber and avocado, then top with some chicken. Spoon over some sauce and top with chilli flakes and sesame seeds, if you like.
