INGREDIENTS
60ml (1/4 cup) light coconut milk
2 tablespoons crunchy peanut butter
2 tsp coconut oil
400g chicken breast
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
450g peeled, deseeded pumpkin, cut into thin, 4cm pieces
1 bunch broccolini, halved lengthways
Fresh long red chilli, sliced (optional), to serve
Fresh coriander sprigs, to serve
Steamed brown basmati rice, to serve
Lime halves, to serve
METHOD
- Combine the coconut milk, peanut butter in a small jug. Set aside until required.
- Heat the oil in a large wok over high heat. Add the tenderloins and cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate. Set aside to cool slightly before chopping into thirds.
- Add the garlic and ginger to the wok. Stir-fry for minute or until aromatic. Add the pumpkin and stir-fry to coat. Add 80ml (1/3 cup) water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender
- Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly. Top with chilli and coriander. Serve with rice and lime halves
Serves 4 Calories: 422 C40 P32 F14