Chicken Easy Main Asian

Chicken in spicy peanut sauce

Name: Chicken in spicy peanut sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 125g roasted unsalted peanuts; 2 onions, roughly chopped; 3 garlic cloves; 1/4 cup (60ml) ketjap manis (Indonesian sweet soy sauce)*; 2 teaspoons brown sugar; 2 teaspoons chilli sauce (not sweet chilli); 300ml coconut milk; 2 tablespoons vegetable oil; 4 chicken breasts on the bone, cut into 3 pieces with a cleaver or sharp knife; 275ml chicken stock; 1 long red chilli, seeds removed, very thinly sliced, to garnish; 2 kaffir lime leaves, finely shredded, to garnish; Steamed jasmine rice, to serve

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Spicy peanut sauce plays with the succulent chicken breasts to create a winning mid-week meal.

125g roasted unsalted peanuts
2 onions, roughly chopped
3 garlic cloves
1/4 cup (60ml) ketjap manis (Indonesian sweet soy sauce)*
2 teaspoons brown sugar
2 teaspoons chilli sauce (not sweet chilli)
300ml coconut milk
2 tablespoons vegetable oil
4 chicken breasts on the bone, cut into 3 pieces with a cleaver or sharp knife
275ml chicken stock
1 long red chilli, seeds removed, very thinly sliced, to garnish
2 kaffir lime leaves, finely shredded, to garnish
Steamed jasmine rice, to serve

Method

1.

Preheat oven to 170°C. Pulse nuts, onion and garlic in a food processor to a rough paste. Add ketjap, sugar, chilli sauce and 1 tablespoon coconut milk. Set aside.
2.

Heat oil in a large frypan over medium heat and brown chicken all over. Place on a baking tray and transfer to the oven while you make the sauce.
3.

Drain fat from pan. Add peanut paste and cook 1-2 minutes until fragrant.
4.

Add stock and remaining coconut milk, bring to boil, then simmer for 5 minutes. Return chicken to pan and cook for a further 5 minutes. Garnish with chilli and kaffir lime leaves and serve with rice.