Ingredients /nutrition
- 150 g roasted unsalted peanuts
- 2 chopped onions
- 3 garlic cloves
- 1/4 cup sweet soy sauce
- 2 tsp brown sugar
- 2 tsp chili sauce
- 350 ml coconut milk
- 1 1/2 tbsp vegetable oil
- 4 chicken breasts, cut into bite size pieces
- 280 ml chicken stock
Methods / instructions
- Preheat oven to 160 degree C.
- Coarsely grind peanuts, onion and garlic in a blender or food processor.
- Mix paste with soy sauce, brown sugar, chili sauce and coconut milk. Set aside.
- Heat oil and brown chicken with medium heat.
- Transfer chicken to baking tray and into oven to drain the fat.
- Meanwhile, transfer paste into a saucepan and cook for 1 1/2 minutes.
- Return chicken and cook for a further 7 minutes.
- Serve immediately.
Servings: 4
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