0 September 26, 2018 18:00
Every student loves a cheeky Chinese takeaway once in a while, but it can really start to rack up your overdraft, so why not make it yourself. Anyone can knock up a stir fry, yet add this to the meal and you might just never need a takeaway again.
This recipe makes one serving.
1 chicken breast
½ tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon crunchy peanut butter
1 clove garlic
½ teaspoon chilli flakes
- Pre-heat the oven to 180°C on grill setting.
- Place your chicken breast on a chopping board and score it diagonally both ways about an inch apart so that it makes criss-crosses (this not only ensures that the chicken cooks all the way through, but more importantly will lock in more flavour).
- Place the chicken in a dish or bowl which you can marinate it in. Add half a tablespoon of olive oil and one teaspoon of soy sauce. Salt and pepper generously and zest half a lime in. Give this all a mix and don’t be afraid to get your hands dirty.
- Fry the chicken on medium heat score side down for 5 minutes.
- Meanwhile it’s time to make the sauce. Scoop 1 tablespoon of peanut butter into a bowl. Then squeeze the juice of half a lime, add 2 teaspoons of soy sauce, 1 clove of chopped garlic (2 if you like your food garlicy) and half a teaspoon of chilli flakes (or a whole teaspoon if you’re feeling moi picante). Mix and add water until the sauce becomes thick but pourable.
- After 5 minutes, take the frying pan off the heat and turn the chicken and pour all of your sauce onto it. Then place the chicken under the grill for 5-6 minutes.
- Serve over noodles and stir fried veg. (Additional soy sauce optional but advised) et voilà!
Images courtesy of James Hurman.
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