- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 21 mins
- Serves
- 4
Ingredients
- 30
- peanut butter
- ml
- 30
- honey
- ml
- 60
- coconut milk
- ml
- 45
- soy sauce
- ml
- 5
- toasted sesame seed oil
- ml
- 1
- cumin
- ml
- 175
- water
- ml
- To taste,
- salt and pepper
- 4
- chicken breasts
- 15
- canola oil
- ml
- 60
- peanuts
- ml
- 60
- green onion(s)
- ml
Directions
- Step 1
- Combine peanut butter and honey in a bowl. Add coconut milk and mix well. Add soy sauce, sesame oil (if using), and cumin. Stir to combine. If necessary, thin out with 125 mL (½ cup) water. Set aside.
- Step 2
- Season breasts with salt and pepper on both sides. In a large skillet with lid, heat oil over medium-high heat. Sear chicken breasts for 3 minutes per side. Reduce heat to low. Deglaze with remaining water and scrape bottom of skillet. Add reserved sauce and coat chicken breasts. Cover and let simmer for 15 minutes or until internal temperature of chicken reaches 77°C (170°F). Flip half-way through cooking. Add some water as needed if sauce becomes too thick.
- Step 3
- Slice chicken breasts and set aside. Divide basmati rice in the bottom of four deep bowls. Place chicken slices on one side of the rice, top with some sauce. Add strips of sautéed coloured bell peppers on the other side and garnish with peanuts and green onion.
