Creamy peanut chicken pan with rice

Creamy peanut chicken pan with rice: spicy chicken breast, green beans, peanut butter and coconut milk in a quick one-pan dish.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 590 kcal per serving
• Protein: 42 g
• Fat: 22 g
• Carbs: 55 g

Ingredients

• 300 g chicken breast
• 150 g fine green beans
• 120 g basmati rice
• 3 tbsp peanut butter
• 100 ml coconut milk
• 1 tbsp coconut oil
• 1 tbsp peanuts
• 1 tsp sambal oelek
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Cook the basmati rice in lightly salted water for 15–20 min. Meanwhile, trim the ends of the green beans.
2. Cut the chicken breast into even cubes. Stir the peanut butter, coconut milk, soy sauce and sambal oelek together in a bowl until smooth.
3. Heat the coconut oil in a deep frying pan and brown the chicken well all over until lightly coloured.
4. Add the green beans and fry them briefly so they take on a little colour and stay tender-crisp.
5. Reduce the heat, pour the peanut sauce into the pan and let everything simmer gently until the chicken is cooked and the beans are soft but still slightly crunchy.

Good to know

A dish like this makes a weeknight easy. Creamy, spicy and pleasantly uncomplicated – without standing at the hob for ages.

Swaps

Chicken breast → turkey breast (similar protein content and usually a little milder in flavour); basmati rice → brown rice (also provides fibre); peanut butter → almond butter (also provides unsaturated fats; contains tree nuts); coconut oil → ghee (heat-stable and aromatic; contains milk)

Allergens

Contains peanuts and soya; sambal oelek may be too hot for children. In pregnancy, heat everything thoroughly, especially the chicken. Contains: gluten (soy sauce) – tamari is a gluten-free alternative.

Dairy-free recipes