Ingredients (serves 4)

• 1 Clove Garlic, crushed
• 1 Tsp Fresh ginger, grated
• 3 Tsp Reduced-salt soy sauce
• 500g Chicken breast, thinly sliced
• 1 Cup Rice (uncooked)
• 2 Tbsp Bega Peanut Butter
• 400g Can Reduced-fat coconut milk
• 1/2 Onion, diced
• 2 Stalks Celery, diced
• 1/2 Head Caulifower, cut into florets
• 1 Carrot, grated
• 2 Tsp Curry Powder

Method

1. Combine garlic, ginger, soy sauce and chicken in a small bowl and set aside to marinate.
2. Spoon peanut butter into a cup with a splash of the coconut milk, stir well to combine then add the rest of the coconut milk and set aside.
3. Spray a non-stick wok or large frying pan with oil and heat to high. Add the chicken (in batches if needed) and stir-fry for 2 minutes until browned.
4. Respray pan, add onion and stir-fry for 5 minutes over medium-high heat, stirring often until softened.
5. Add celery, carrot and cauliflower, stir-fry for a further 5 minutes.
6. Sprinkle in curry powder and cook for 1 minute until fragrant.
7. Add coconut/peanut mix and chicken (including any juices and the leftover marinade) to the pan. You can also add a splash of water. Bring up to a simmer and cook for 2 minutes until heated through.
8. Serve with cooked rice.

Notes

*This recipe works with chicken, lean pork, beef or tofu. *You could use many different vegetables in this including: asparagus, baby corn, broccoli, capsicum, green beans, snow peas or zucchini.