What are the main ingredients in Thai Peanut Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Thai Peanut Chicken?

Calories: 565, Carbs: 29 grams, Fat: grams, Protein: 50.1 grams, Sugar: 5.5 grams, Salt: 600 grams

How do I prepare Thai Peanut Chicken?

CURRY CURRY, HOW HE THRILLS ME!: Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced spring onion whites, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). GOLDEN CHICKEN: Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. CHICKEN & PEANUT PERFECTION!: Bowl up the Thai peanut chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef! ALMOST THERE: Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 200ml of warm water, and ½ the chopped coriander to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally). FINISHING TOUCHES: When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained kidney beans, and the cooked chicken. Remove from the heat, add ½ the broccoli, and season to taste. WE WILL BROCC YOU!: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.

What should be prepared from my kitchen to make Thai Peanut Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Thai Peanut Chicken

Succulent chicken mini fillets, peanut butter, kidney beans, soy sauce, chilli and coconut milk come together to create the most luscious and flavourful Thai peanut chicken! It is served with broccoli and is finished off with a sprinkling of aromatic coriander. Your taste buds will thank you!

Thai Peanut Chicken

with broccoli & fresh coriander

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Chicken
Coconut Milk
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Chillies
Fresh Coriander
Kidney Beans
Lemon Juice
Low-Sodium Soy Sauce
NOMU Roast Rub
Peanut Butter
Spice & All Things Nice Thai Red Curry Paste
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced spring onion whites, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 100ml of warm water, and ½ the chopped coriander to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained kidney beans, and the cooked chicken. Remove from the heat, add ½ the broccoli, and season to taste.
CHICKEN & PEANUT PERFECTION!
Bowl up the Thai peanut chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!

Broccoli Florets - 150g
NOMU Roast Rub - 5ml
Free-range Chicken Mini Fillets - 150g
Spring Onion - 1
Fresh Chilli - 1
Spice & All Things Nice Thai Red Curry Paste - 10ml
Lemon Juice - 15ml
Low Sodium Soy Sauce - 5ml
Coconut Milk - 100ml
Fresh Coriander - 4g
Peanut Butter - 15ml
Kidney Beans - 60g

Download the Recipe

Serves 2

WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced spring onion whites, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 200ml of warm water, and ½ the chopped coriander to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained kidney beans, and the cooked chicken. Remove from the heat, add ½ the broccoli, and season to taste.
CHICKEN & PEANUT PERFECTION!
Bowl up the Thai peanut chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!

Broccoli Florets - 300g
NOMU Roast Rub - 10ml
Free-range Chicken Mini Fillets - 300g
Spring Onion - 1
Fresh Chilli - 1
Spice & All Things Nice Thai Red Curry Paste - 20ml
Lemon Juice - 30ml
Low Sodium Soy Sauce - 10ml
Coconut Milk - 200ml
Fresh Coriander - 8g
Peanut Butter - 30ml
Kidney Beans - 120g

Download the Recipe

Serves 3

WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced spring onion whites, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 300ml of warm water, and ½ the chopped coriander to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained kidney beans, and the cooked chicken. Remove from the heat, add ½ the broccoli, and season to taste.
CHICKEN & PEANUT PERFECTION!
Bowl up the Thai peanut chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!

Broccoli Florets - 450g
NOMU Roast Rub - 15ml
Free-range Chicken Mini Fillets - 450g
Spring Onions - 2
Fresh Chillies - 2
Spice & All Things Nice Thai Red Curry Paste - 30ml
Lemon Juice - 45ml
Low Sodium Soy Sauce - 15ml
Coconut Milk - 300ml
Fresh Coriander - 12g
Peanut Butter - 45ml
Kidney Beans - 180g

Download the Recipe

Serves 4

WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced spring onion whites, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, 400ml of warm water, and ½ the chopped coriander to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the drained kidney beans, and the cooked chicken. Remove from the heat, add ½ the broccoli, and season to taste.
CHICKEN & PEANUT PERFECTION!
Bowl up the Thai peanut chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!