This chicken peanut saute is wonderful. Easy, simple and done in under thirty minutes – with a delicious curried peanut sauce? Sign me up.

The veggies can really be interchanged if you have something else in your fridge – try adding broccoli, potatoes or even snap peas! Don’t have fresh spinach? Frozen (thawed and drained) also works. I love the versatility of the sauce to go with many ingredients and options. It can also work as a vegetarian dish if you remove the chicken or replace it with tofu.

INGREDIENTS

1 onion, diced
2 tbs canola oil
2 chicken breasts, diced
1 green pepper, diced
1 red pepper, diced
1/4 cup green onions, chopped
3 cups rice, cooked
Salt and pepper to taste
400ml chickpeas (optional)
2 cups spinach (optional)

Peanut saute sauce:
1 cup crunchy peanut butter
4 tbs lime juice
1 tbs grated ginger
2 tbs garlic, chopped
3 tbs soya sauce
2 tbs curry powder
1 tbs garam masala powder
1 tbs cumin
400ml coconut milk

INSTRUCTIONS

In a large saute pan or wok, preheat the oil to medium heat. Add the onions, salt and pepper and saute until almost translucent. Move the onions to the side of the pan and add the chicken. Saute until the chicken is cooked through.

Meanwhile, combine all of the ingredients for the saute sauce and stir until smooth. Slowly add the coconut milk, stirring until thoroughly combined.

Add the peppers to the chicken mixture and saute until almost soft. Add the sauce and heat through. Mix in the chickpeas, spinach and green onions. Serve immediately with rice.

Serves 4-6