I kind of just threw this together one day last week and have ended up making it three times since. It’s very satisfying and also low-carb, though my flatmate had it over basmati rice and said it was wonderful. I’d never made peanut sauce before so just used some crunchy peanut butter as a base and it turned out quite well. Measurements for the sauce are a bit slapdash, but it’s easy to just add and taste as you go along.

Ingredients and instructions below…

• 2 boneless chicken breasts (approx 450 grams)
• 2 spring onions, chopped
• 3 – 6 cloves garlic, finely sliced
• 250 grams mushrooms, sliced
• broccoli florettes, very lightly steamed
• 2 tbsp olive oil
• 1/2 cup crunchy peanut butter
• 1 tbsp rice wine vinegar
• 2-3 tbsp soya sauce
• splash of dry white wine or sherry
• 1 tsp chili flakes (optional)
• sea salt & freshly ground black pepper

Cut chicken breasts into bite-sized chunks, salt and pepper them and set aside. In a large skillet sautée the garlic and onions until just lightly browned, then add chicken and cook on a medium heat until the chicken is nicely browned. Then add the mushrooms and cook until tender. Add lightly steamed broccoli florettes and mix well. Remove from heat.

In a small bowl mix the peanut butter, rice wine vinegar, soya sauce, wine and chilis. A quick blast in the microwave may help the peanut butter mix in more smoothly. Pour over the chicken & veg, mix well and serve.