Peanut Butter Chicken Recipe


Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tThis is cheat’s satay, a dinner using just six ingredients: even your teenagers could easily knock this up. Kaye and I are both peanut-butter addicts and I will often find tell-tale finger marks in pots of mine, after Ms Adams has left the building.

  • Yield: 4 Servings


  • 1 lime
  • 4 tbsp crunchy peanut butter
  • 4 skinless and boneless chicken breasts
  • 3 tbsp light soy sauce
  • a little sunflower oil, for the tin
  • 250 g packets pre-cooked rice, or Perfect Rice
  • small bunch of chives
  • grated raw carrot, to serve (optional)
How to Make It
  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. Zest the lime into a bowl using a zester to get fine strips, then add the lime juice and peanut butter, and stir to mix well.
  3. Make a couple of deep slashes in each chicken breast. Massage in the lime and peanut mixture, then pour over the soy sauce and mix.
  4. Place the chicken in a snug-fitting, well-oiled baking tin.
  5. Pop into the oven for 15 minutes. Turn the chicken over, add 5 tbsp water, and shake the tray to make sure nothing is sticking. Pop back in the oven for another 5–10 minutes, or until cooked through. Once the chicken is cooked, if using pre-cooked rice, heat up the rice according to the packet instructions.
  6. Meanwhile, lift the chicken out of the tin and put onto 4 warm plates, spooning over some of the sauce.
  7. Empty the rice into the baking tin. Using a pair of scissors, snip the chives into the rice and give it all a good stir, making sure the rice absorbs the lovely chicken cooking juices.
  8. Divide the rice between the plates and serve to your little darlings, with piles of grated raw carrot, if you like.

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