- Aprox 400g chicken thigh fillets
- 2tbsp peanut butter (proper stuff – 100% peanuts)
- 1tbsp dark soy sauce
- 1tsp honey
- Splash of boiling water (to help melt the peanut butter / make a ‘creamy’ sauce)
- 2 spring onions
- 2 cloves garlic
- Handful of spinach (or pak choi)
To make the marinade
Mix the peanut butter, soy sauce, honey in a small bowl.
Add a small amount of boiling water if needed (tablespoon or so at a time) to make the mixture easier to mix.
Pour over the chicken thigh fillets and leave to marinade for at least an hour. Ideally longer.
Heat around 1tbsp of sesame oil in a non-stick wok
Stir fry the chicken thigh fillets on a medium heat until cooked.
When cooked, allow the fillets to ‘catch’ slightly to give them a crispy texture and slightly charred flavour.
Throw in the spring onions and stir fry for a minute or two
Right at the end of cooking, add the handful of spinach and stir in until wilted.
Serve with rice, or on it’s own for fewer carbs.