Serves 4


  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon chilli flakes
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 2 chicken breasts, diced
  • 1 tablespoon brown sugar
  • 1 onion, diced
  • 1 pepper, diced
  • 1 carrot, thinly sliced
  • large handfuls of greens
  • 90ml water
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons peanuts, chopped
  • handful of fresh coriander, chopped


  1. Stir together the soy sauce, fish sauce, chilli, garlic and ginger
  2. Pour over the chicken and allow to marinade for a couple of hours
  3. Heat a drizzle of olive oil in a shallow pan over a medium heat
  4. Add in the sugar, onion, carrot and peppers and saute for 5 minutes
  5. Add in the diced chicken and any marinade juices, sauce for 10 minutes
  6. Stir in the water and bring to the boil
  7. Simmer for 10 minutes
  8. Stir in the peanut butter and season with salt and pepper
  9. Add the greens and cook for a minute
  10. Serve wth jasmine rice and sprinkle some coriander leaf and chopped peanuts

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