Thai Peanut Butter Chicken
Enjoy this delicious & aromatic peanuty recipe!
Enjoy this delicious & aromatic peanuty recipe!
Cooking time40 minutes
Prep time10 minutes
Servings4

- 1 tablespoon Planta margarine
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon grated sugar
- 1 kilogram chicken breast
- 2 tablespoons sweet chilli sauce
- 2 tablespoons tomato ketchup
- 3 tablespoons peanut butter
- 1 can (400 grams) coconut milk
- 1 tablespoon chilli powder
- salt & pepper
- chopped peanuts
- coriander leaves
- Heat the Planta margarine in a large skillet or pan over medium heat.
- Add the chopped onion, minced garlic and grated ginger.
- Saute until the onion becomes translucent.
- Add the chicken cubes to the skillet along with salt and pepper and cook until they are browned on all sides.
- Add the sweet chilli sauce, ketchup and chilli powder and stir.
- Add the peanut butter and coconut milk to the skillet. Stir until the peanut butter is fully incorporated into the sauce.
Energy (kcal) | 780 kcal |
Energy (kJ) | 3262 kJ |
Protein (g) | 57.4 g |
Carbohydrate incl. fibre (g) | 19.5 g |
Carbohydrate excl. fibre (g) | 17.4 g |
Sugar (g) | 12.4 g |
Fibre (g) | 2.1 g |
Fat (g) | 53.6 g |
Saturated fat (g) | 27.3 g |
Unsaturated fat (g) | 22.5 g |
Monounsaturated fat (g) | 14.9 g |
Polyunsaturated fat (g) | 7.6 g |
Trans fat (g) | 0.8 g |
Cholesterol (mg) | 160 mg |
Sodium (mg) | 507 mg |
Salt (g) | 1.27 g |
Vitamin A (IU) | 1007 IU |
Vitamin C (mg) | 3.8 mg |
Calcium (mg) | 68 mg |
Iron (mg) | 5.82 mg |
Potassium (mg) | 943 mg |
