This recipe was written out on a piece of paper by my sister in-law and given to me some time in 1998. The original recipe involved threading the chicken onto skewers but I've found it works just as well without this added complexity.
Time: ~15 minutes preparation, >30 minutes to marinade, ~20 minutes to cook
- 2 red peppers sliced
- 300ml vegetable stock (1 stock cube)
- 2 tablespoons dark soy sauce
- 2 tablespons sherry
- 2 teaspoons sugar
- 100g peanut butter (half a jar)
- 20g creamed coconut
- 1/2 teaspoon chilli powder
- 1 clove garlic, crushed
- 1/2 teaspoon ground coriander
You can halve these marinade volumes if you are only cooking for two and freezing half the sauce.
- 4 chicken breasts cubed
- 2 tablespoons of vegetable (sunflower) oil
- 3 tablespoons of dark soy sauce
- 3 tablespoons of sherry
- Chop the peppers and place in a saucepan with the stock, soy sauce, sherry, chilli powder, garlic and sugar.
- Bring to a gentle boil and cook for ~10 minutes, until the peppers are soft, stirring frequently.
- At this point, pour the chicken and marinade into a foil-lined tray and grill the chicken, turning several times, to ensure the chicken is cooked through.
- Add the peanut butter and coconut to the sauce and cook for another 10 minutes, stirring regularly.
- Turn the heat down to keep the sauce hot, whilst the chicken finishes cooking.
- I prefer to use chunky peanut butter.
- don't over do the chilli powder as it over powers the peanut flavour.
- I rarely use it but, you can thicken up the sauce with a little bit of corn flour.
- The sauce freezes easily. Just pour into a freezer bag and defrost and heat through when required.