This is a favourite microwave recipe (from one of my old Womens Weekly Microwave cookbooks). It may not look that fantastic in the photo, but it’s yummy, and really quick to prepare. An easy meal for a busy night, especially if you’ve had the foresight to prepare the chicken earlier.
Um yeah, excuse the drips on the side of the plate! Told you I was no masterchef. (This was a serve yourself in the kitchen, eat on the lounge/at the computer dinner – sshhh, don’t tell the Daddy we do that sometimes when he’s not home!)
8 chicken thigh fillets
[That’s what the recipe says, but I’ve always used tenderloins, chopped up, and just recently I’ve been buying chicken stirfry – though I go through and make sure to chop into bite size pieces. I never worked out how much 8 thigh fillets would weigh!]
1 onion, finely chopped
1 clove garlic, crushed
1/4 cup crunchy peanut butter
1/2 cup chicken stock
1/4 cup honey
2 tsp grainy mustard
1 tsp curry powder
dash tabasco sauce
Combine onion, garlic and butter in dish, cook on HIGH 3 minutes. Stir in peanut buter, stock, honey, mustard, curry, cardamom and tabasco. Stir in chicken, cook on high around 12 minutes, or till cooked, stopping to stir a few times. Serves 4.
To serve our family lately I’ve been getting 1.1kg of chicken stir fry pieces, and I double the sauce ingredients. It’s better to stop it and stir regularly.
I’ve also started adding some chopped cashews.
Best served with rice.
Leftovers are great for school lunches in a lavash with lettuce.
* I’m sure you could adapt this to cooking in a frypan or large saucepan.