Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
25
High
Nutrition per serving
Calories639.8 kcal (32%)
Total Fat35.7 g (51%)
Carbs49.9 g (19%)
Sugars10.4 g (12%)
Protein32.1 g (64%)
Sodium1253.2 mg (63%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Peanut Chicken
60gpeanut butter
smooth
200mlcoconut milk
3 tspThai red curry paste
2 tablespoonssoy sauce
600gChicken Breast
1 drizzlecoconut oil
Noodles
0.5 packrice stick noodles
1carrot
peeled into ribbons
1baby bok choy
thinly sliced
1telegraph cucumber
cut into batons
Thai dressing
To serve
Instructions
Step 1
In a bowl combine peanut butter, coconut milk, red curry paste and soy sauce. Stir to combine and set aside. Thinly slice avocado and set aside for serving.
Step 2
Pat chicken dry and slice into 1cm strips. Heat oil in a frypan on medium-high heat. Cook chicken tossing regularly until golden but not cooked through. Add peanut sauce mixture and cook a further 5 mins until sauce has thickened and chicken is cooked through. If sauce is too thick, add a splash of water.
Step 3
Bring 1L of water to boil in a kettle. Place noodles into a large enough bowl to fully cover them. Once kettle boiled, pour into noodles, stir, cover and leave for 8 mins until tender. Drain well and return to the pot with oil to prevent sticking. Cut in a few places to make them easier to eat.
Step 4
Peel carrot into ribbons, thinly slice bok choy and cut cucumber into batons. Add to bowl with noodles along with Thai dressing. Toss well to combine.
Notes
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