| Prep Time | 10 |
| Cook Time | 20 |
| Servings |
Ingredients
- 0.5 Metric cup-250ml Crunchy Peanut Butter
- 270 Millimetre Millilitres Light Coconut Milk
- 2 Table Spoon Kecap Manis Indonesian Sweet Soy Sauce
- 0.5 Metric cup-250ml Chicken Stock
- 8 pieces chicken fillets
- 2 table spoon peanut oil
- 1 piece onion Thinly Sliced
- 2 clove garlic Or 2 Teaspoons Dried Minced Garlic
- 1 Teaspoon Ground Cumin
- 1 Teaspoon ground coriander
- 1 Teaspoon ground turmeric
- 1 Teaspoon Ground ginger
- 0.5 teaspoon ground chilli
- 1 Fresh corriander optional
Ingredients
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Instructions
- Combine peanut butter, coconut milk, kecap manis and chicken stock in a bowl. Mix well. Set aside.
- Trim fat from chicken. Cut fillets into eight strips. Toss in half the oil.
- Heat a non-stick wok over a medium to high heat. Stir-fry chicken in two batches for 3 to 4 minutes, or until browned and cooked through. Remove.
- Heat remaining oil in same wok. Add onion and garlic and stir-fry for 2 minutes, or until tender. Add cumin, coriander, turmeric, ginger and chilli and stir-fry for 30 seconds until fragrant.
- Return chicken to wok with peanut sauce. Bring to boil, then simmer, stirring occasionally, for 5 minutes.
Recipe Notes
Garnish with coriander. Serve with steamed rice, green beans and snow peas.