Simon Rimmer’s tasty chicken dish is dead easy to make. Marinate the chicken overnight for extra flavour.
Sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner
Place the chicken breasts and all of the marinade ingredients into a large plastic bag. Massage the meat with the marinade then set aside for two hours, or overnight, to marinate.
Remove any excess marinade from the chicken breasts and grease lightly with the vegetable oil.
Heat a griddle pan until hot and fry the chicken breasts for 3-4 minutes on each side, or until cooked through. Keep warm.
For the sauce, heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft. Add the peanut butter, coconut cream, lime juice, soy sauce, sugar and chilli; stir well and cook for a further 3-4 minutes.
Add the cream and stock and bring the mixture to the boil. Reduce the heat and simmer for 10 minutes. (You may need to add a little water to thin the sauce.)
To serve, spoon some rice or noodles onto serving plates, top with the chicken breasts and pour over the sauce. Sprinkle over chopped fresh coriander.
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