Dinner

Peanut chicken

Products Used

  • Lactose Free Natrel
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Don’t be put off by the long list of ingredients, because this Asian classic is super simple to make. And what’s more: It’s even tastier the next day for lunch! I always enjoy this dish served on basmati rice with peppers and sugar snap peas!

Serves
4 PORTIONS
Preparation
10 min
Cooking
20 min
Cooling
60 min

Ingredients

  • 1 ⅔ lb. boneless, skinless chicken breast, chopped into medium cubes
  • 1 cup Natrel Lactose free 2%
  • 3 tbsp hoisin sauce
  • 1 tsp lime zest, grated
  • 4 drops toasted sesame oil
  • 1 tbsp nuoc-mâm (fish sauce)
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp white wine
  • 1 medium spanish onion, minced
  • ½ cup light coconut milk
  • 1 cup chicken broth
  • 1 cup asian peanut sauce (or more, to taste)
  • 1 tbsp peanut butter
  • ½ tsp sriracha (or more, to taste)
  • 2 red peppers, cut into strips
  • 200 g sugar snap peas, trimmed
  • Salt and freshly ground pepper
  • A handful of fresh parsley, chopped
  • A handful of unsalted, skinned peanuts, coarsely chopped

Asian Peanut Sauce

  • 3 tbsp tamari soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tbsp peanut oil
  • 1 tbsp toasted sesame oil
  • 2 tsp fresh ginger, grated
  • 2 tsp garlic, chopped
  • ½ tsp salt
  • 1 tsp sriracha
  • ¼ cup cold water
  • 1 cup roasted unsalted, skinned peanuts

Preparation

  1. Place all the Asian peanut sauce ingredients in a food processor and purée for about 10 seconds. Do not overmix – you still want a bit of texture! Set aside in the refrigerator.
  2. Place the chicken in a large bowl. Pour the Natrel Lactose Free over it. Set aside in the refrigerator for 1 hour to allow the chicken to become tender and juicy. Drain the chicken and add the hoisin sauce, lime zest, sesame oil, nuoc-mâm, brown sugar, rice vinegar and white wine. Mix well and set aside on the counter to marinate.
  3. In a large work or pot, add the onion, coconut milk and chicken broth. Bring to a boil. Reduce the temperature slightly and add the Asian peanut sauce, peanut butter and sriracha. Season with salt and pepper. Mix well until smooth.
  4. Add the chicken and its marinade. Cook, stirring regularly, for about 5 to 6 minutes.
  5. Add the vegetables and cook for about 8 to 10 minutes, or until the chicken is well cooked. Serve on your favourite rice and garnish with the parsley and peanuts.

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