Peanut Butter Chicken

By: Deborah Dean

2 x chicken breasts
Peanut Butter Sauce:
1/2 cup smooth peanut butter
2 Tbls LKK hoisin sauce
1 cup coconut milk
2 Tbls LKK chilli-garlic sauce
1 Tbls mirin
1 lime, juiced
Pinch of salt and pepper
To cook the chicken: 4 cloves garlic, minced
2 tsp ginger, minced
1/2 - 1 cup of stock
Rice of choice - cooked as per directions.
Garnish: crushed cashews, coriander, fresh diced chilli and spring onions if desired

In a large bowl mix together sauce ingredients. Add chicken and coat well. Transfer covered to fridge for approx 10 mins.
Mince garlic and ginger. Crush cashews, slice spring onions, chilli and coriander if using for garnish.
In a frypan heat oil. Take prepared chicken out of sauce (set sauce aside) and fry over medium heat turning once each side is cooked through. Once both breasts are looking nearly cooked remove from pan and cover to keep warm. Length of cooking time will depend on how thick your chicken is. Approx 5 - 10 mins cooking will finish in sauce.
In the same pan add a little more oil. Add garlic and ginger. Stir fry for approx 1 min or until softened. Add chicken sauce and add 1/2 cup chicken stock to start. Mix well and bring to a simmer. Sauce should be thick but still a little runny. If sauce thickens too much, add more stock to thin out.
Place chicken back into pan and coat with sauce. Simmer on low for another 5 mins until sauce is thick and glossy.
Serve immediately with rice, garnish with cashews, chilli, spring onion and corriander if desired.
Note: Chicken may be served as whole piece or sliced.