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Chicken with Peanut Butter Sauce

This is a gluten - free dish and it is a very tasty and quick one!

Preaparation is easy and even if you are not a big fan of peanut butter, I can assure you that this combination of peanut butter and lime (juice and zest) is a wining one. ๐Ÿ˜

The final outcome is quite delicate but you can increase the amount of peanut butter and of paprika according to your own taste.

Serves: 4 - Preparation time: 15 minutes  -  Cooking time: 15 minutes   


  • 4 skinnless chicken breast fillets

  • 2 limes - grated zest and juice of the first and cut the second one in wedges

  • 4/5 spring onions - thinly sliced

  • 200gr Jasmine rice

  • Coconut oil

  • 1 tsp mild curry powder

  • 1tsp paprika

  • 1/2 tsp turmeric

  • 3 to 5 tbsp peanut butter

  • 1 tbsp honey

  • 1tbsp tamari sauce

  • 1 handful of parsley finely chopped

  • Salt and freshly ground black pepper


Cook the rice on hot boiling salted water for 15 minutes.

In a non-stick frying pan heat some oil over a medium heat.

Sprinkle the chicken with the curry powder and the paprika and cook for 10 minutes or more until it is done.

In a small bowl combine the peanut butter, honey, tamari sauce with 2,3 tbsp water, mix well and add to the pan.

Stir well and cook another 2/3 minutes.

Remove from the heat, add the lime zest and the juice and the spring onions, Season and then stir again to combine.

Fluffed up the cooked rice with a fork and divide between 4 plates than top up with the chicken.

Sprinkle with the parsley and serve with some lime wedges on the side.


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