INGREDIENTS
1 tbsp olive oil1 tbsp olive oil
1 large onion - peeled and sliced1 large onion - peeled and sliced
3 chicken breasts - chopped into bite-sized chunks3 chicken breasts - chopped into bite-sized chunks
1 heaped tbsp ground coriander1 heaped tbsp ground coriander
300 ml chicken stock - water + 2 stock cubes are fine (use bouillon for gluten-free)300 ml chicken stock - water + 2 stock cubes is fine (use bouillon for gluten-free)
2 heaped tbsp smooth peanut butter - check if you need it to be gluten-free, it usually is though2 heaped tbsp smooth peanut butter - check if you need it to be gluten-free, it usually is though
Juice of 2 limes juice of 2 limes
1 red chilli - chopped finely (I use Fresno chillies)1 red chilli - chopped finely (I use Fresno chillies)
200 g green beans - ends chopped off and sliced into short lengths200 g green beans - ends chopped off and sliced into short lengths
To Serve:
Boiled RiceBoiled Rice
1 red chilli - sliced into thin strips1 red chilli - sliced into thin strips
1 small bunch chopped coriander (cilantro)1 small bunch chopped coriander (cilantro)
A blob of sweet chilli jam also tastes great! A blob of sweet chilli jam also tastes great!
2 tbsp toasted peanuts - dry cook in a hot pan for 2 minutes until lightly browned)2 tbsp toasted peanuts - dry cook in a hot pan for 2 minutes until lightly browned)
INSTRUCTIONS
If serving with rice, put the rice onto cook first, then you can cook the rest of the meal whilst the rice is boiling.
Heat the oil in a large pan that has a lid, over medium-high heat. Add in the chicken and cook, turning regularly, until sealed (about 2-3 minutes).
Add the onion and continue to cook for a further 2 minutes, then stir through the ground coriander.
Add in the peanut butter, juice of one of the limes and the stock. Stir, bring to a gentle bubble, then place the lid on and simmer for 7-8 minutes until slightly thickened. Check on it and stir a couple of times to make sure it doesn't catch.
Add in the green beans, taste and add in the remaining lime juice if needed. Give everything a stir, and leave to cook for another 5 minutes with the lid off. You can add a splash of water if it's starting to look too dry.
Serve with boiled rice, and sprinkle with chopped chillies (or sweet chilli jam) and coriander (cilantro).