Directions:
- Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
- Slowly stir-in the water a little at a time until the sauce is smooth.
- Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
- Continue cooking until the chicken is nicely browned all over.
- Pour-in the peanut sauce and diced tomatoes and stir well.
- Cover and reduce the heat to low simmer.
- Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
- Serve over rice or rice balls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.03 Kcal (1193 kJ) | ||
| Calories from fat | 176.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 30% | |
|---|---|---|---|
| Sodium | 35.5mg | 1% | |
| Potassium | 676.9mg | 14% | |
| Total Carbs | 22.52g | 8% | |
| Sugars | 13.63g | 55% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 39.8mg | 66% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.3mg | 80% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.12 Kcal (582 kJ) | ||
| Calories from fat | 86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 30% | |
|---|---|---|---|
| Sodium | 17.33mg | 1% | |
| Potassium | 330.39mg | 14% | |
| Total Carbs | 10.99g | 8% | |
| Sugars | 6.65g | 55% | |
| Dietary Fiber | 2.44g | 20% | |
| Protein | 4.61g | 19% | |
| Vitamin C | 19.4mg | 66% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 7mg | 80% | |
| Calcium | 22.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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