2 chicken breasts (about 325gm)
1 clove garlic, crushed
½ tsp chopped ginger
½ large butternut, peeled, deseeded and chopped
125gm green beans, cut in threes
½ can chickpeas, rinsed and drained
6 spring onions, sliced diagonally
10 or so mini corn cobs, sliced
1Tblsp coriander, chopped
1 Tblsp peanut butter
1 Tblsp soy sauce
250ml (1 cup) chicken or veg stock
240gm brown rice
Method
Put the rice on to cook in lightly salted boiling water.
Remember that brown rice takes longer to cook than white.
Drain once it’s cooked, and keep warm.
Meanwhile, slice the chicken.
Put the peanut butter into a jug with the soy sauce and stock.
Spray a large pot with non-stick cooking spray and place over a high heat.
Add the ginger and garlic to the pan and sizzle for two minutes.
Add the chicken and cook until it is ‘sealed’.
Now tip in the butternut and stock mixture.
Cover and bring to the boil, then simmer for 20 minutes.
Add the green beans, chickpeas and mini corn.
Simmer for another 5 minutes, then stir through the spring onions and coriander.
Serve with the rice and extra soy sauce.
I do buy fresh coriander, but I have found that it doesn’t keep terribly well in the fridge. So I generally buy John West’s little bottle. For convenience and ease of use I buy the John West ginger, and the garlic too. They used to make chopped basil in a bottle, but I haven’t seen that around for a few years now. I miss it.
