Wednesday, 13 May 2015


Serves 4 larger servings  - 9 propoints
Serves 6 smaller servings - 6 propoints
600g chicken breast, thinly sliced (15pp)
1 large onion, sliced (0pp)
1 heaped tsp minced garlic (0pp)
2 tsp sambal oelek (0pp)
2 tsp curry powder (0pp)
2 carrots, peeled and julienned (0pp)
1 capsicum (red or green), thinly sliced (0pp)
Handful of snow peas (0pp)
130g (Kraft) light crunchy peanut butter (17pp)
200ml lite coconut milk (4pp)
1/2 tbsp cornflour (1pp)
1-2 tsp fish sauce (0pp)
Canola spray (0pp)
Heat a large nonstick frypan or wok over high heat. Lightly spray with oil.  Add chicken, onion, garlic, sambal oelek and curry powder and cook until chicken is just cooked on outside.
Add carrots and capsicum and cook for a further minute.
In a jug stir together coconut milk and cornflour.
Add milk mixture to pan along with peanut butter.  Stir until peanut butter has melted down then add snow peas.
Season dish with fish sauce - 1 to 2 tsp (to taste).
Serve with rice.

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