An Indonesian-style stir-fry combining colourful crunchy vegetables and tender chicken strips. Serve with toasted white or whole wheat pita bread.
1⁄4 cup smooth peanut butter
1⁄3 cup reduced-fat coconut milk
2 tablespoons diluted salt-reduced or homemade chicken stock
1 lemon, zest finely grated
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
350 g skinless chicken breast fillets, cut into thin strips
1 tablespoon five-spice powder
1 red bell pepper, deseeded and sliced
2 carrots, peeled and cut into julienne strips
175 g button mushrooms, sliced
2 tablespoons chopped fresh coriander
1 In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
2 Heat the oil in a wok or large frying pan over a high heat. Add the garlic and chilli and stir-fry for 30 seconds to release the flavours.
3 Add the chicken and five-spice powder and stir-fry for 3–4 minutes until the chicken has coloured all over. Add the red capsicum, carrots and mushrooms and stir-fry for 2–3 minutes until slightly softened.
4 Pour the peanut butter mixture into the wok and stir-fry for a further 2–3 minutes until the chicken is cooked through and tender. Remove from the heat, stir in the chopped coriander and serve immediately.