Chicken marinated in coconut. With a creamy peanut butter dressing. On a crunchy fresh salad. What more could you want?
Make sure you buy salted peanuts to sprinkle on top for some extra crunch.
COOKING TIME (INCLUDES PREPARATION TIME): 25 MINUTES
1 Tin of Coconut Milk - £0.75
Cucumber - £0.50
1 Bag of Salted Peanuts - £0.48
2 Limes - £0.50
1 Bunch of Coriander - £0.70
Romaine Lettuce - £1.00
Soy Sauce - £1.00
Clear Honey - £0.99
Ginger - £0.27
Peanut Butter - £0.65
8 Skinless Chicken Thighs - £2.50
Red Chilli - £0.60
Total Cost - £9.94 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Dice chicken thighs into little chunks. Throw into a bowl. Grate in a red chilli, 1 clove of garlic and a large knob of ginger. Add two tablespoons of honey, 3 tablespoons of soy sauce and half a can of coconut milk. Add a splash of olive oil and mix everything together. Cover and leave in the fridge for 10 minutes to marinate.
Dressing time. Into a bowl, add three tablespoons of peanut butter, the juice of a lime and a tablespoon of soy sauce. Keep mixing and adding coconut milk until you have a smooth, perfect-for-pouring consistency.
Salad time. Chop your romaine lettuce into bite-size pieces, and add to a bowl with a handful of chopped coriander.
Peel the skin off the cucumber, chop it in half length ways, take a teaspoon and scoop out the seeds. This will make it less watery. Chop it into chunks and add to the salad bowl.
Chicken time. Fry your chicken in batches until it’s cooked through and sticky – pour all of the marinade juices into the pan while cooking.
Assemble time. Place the chicken on top of the salad. Add any leftover red chilli (if you like it spicy) and coriander. Scatter a large handful of chopped peanuts over the top, and then pour your peanut butter dressing over everything. Mix together and serve! Enjoy!