Another Pics peanut butter creation today – just to prove to you all how versatile it is i’m making something savoury and the eagle eyed amongst you will remember from my A-Z of peanut butter! This is such an easy one and makes a great lunchtime dish, it also uses up any veggies you have leftover in your fridge – making it super cheap!
Ingredients (serves 2):
2 Chicken breasts, chopped into chunks
1 red onion
1 courgette grated into ribbons
1 carrot grated into ribbons
1 cup sweetcorn
1 cup edamame beans
1 cup sliced chestnut mushrooms
1 cup cherry tomatoes
1 heaped tbsp crunchy pics peanut butter
- Sauté the mushrooms, onions and chicken in some coconut oil in your pan for a few minutes
- Add the rest of the vegetables – you don’t have to use the ones above but they’re my favourite ones to use!
- In a bowl, mix together the peanut butter with a few tablespoons of boiling water and mix together well until you end up with a slightly runnier consistency
- Add the sauce to your pan and mix well, leave to cook for a further couple of minutes until the chicken is cooked through then serve!