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    Peanut Chicken with Sugar Snap Peas

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    Peanut Chicken with Sugar Snap Peas

    Blend some fruit juice with a little smooth peanut butter and add sugar snap peas to create the simplest of sauces for chicken.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 300ml Copella Apple and Mango Juice
    • 3 tbsp Waitrose Organic Smooth Peanut Butter
    • 2 tbsp Waitrose Mango Chutney
    • 2 x 150g packs Waitrose Trimmed Sugar Snap Peas, washed
    • 1 tbsp olive oil
    • 340g pack Waitrose Fresh British Chicken Mini Breast Fillets
    • 1 large onion, cut into thin wedges


    1. In a small pan, mix together the fruit juice, peanut butter and chutney. Bring to the boil, stirring occasionally. Allow to bubble for about 5 minutes then add the sugar snap peas. Cook over a low heat for a further 5 minutes, or until the peas are just tender and the liquid in the pan has reduced and thickened slightly. Reserve until ready to serve.
    2. Heat the oil in a wok or large, non-stick frying pan and fry the chicken fillets with the onion for 4-5 minutes until both are deep golden brown and thoroughly cooked.
    3. Pour the sauce over the chicken and mix to coat. Serve with boiled brown rice.

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    Cook's tips

    Always cook chicken thoroughly until piping hot, and the juices run clear when pierced with a fork and there is no pink meat.

    Wash hands, work surfaces and utensils thoroughly after handling raw poultry.


    For a vegetarian version, omit the chicken and fry 300g thickly-sliced, large flat mushrooms with the onion.


    Average user rating

    4 stars