Peanut Butter Chicken

Ingredients

600g Chicken Breasts, cut into thin slices

2 Tbsps Peanut Oil

1 Goody Chicken Stock Cube, dissolved in ½ cup of Warm Water

2 Garlic Cloves, mashed

1 tsp Ginger, grated

4 small Red Hot Chili Peppers, cut into thin slices

4 Lime Leaves, chopped

1 medium Onion, cut into thin slices

1 can of Goody Mushrooms Pieces and Stems

1 large Carrot, cut into thin slices

1 can of Goody Whole Kernel Golden Corn

¼ cup of Oyster Sauce

1 Tbsp Soy Sauce

1 Tbsp Fish Sauce

1 cup of Green Fenugreek

¾ cup of Basil Leaves

Heat half the amount of oil in a (wok) pan over medium heat, then fry the chicken pieces for 5 minutes in batches; stirring constantly until the pieces turn brown from all sides and are cooked well from the inside. Place the chicken in a side dish.
Fry the garlic, ginger, chili peppers, lime leaves and onion slices in the same pan over medium heat, and using the same oil; stirring constantly until the onions become tender and the mixture’s consistency becomes fragrant. Add the mushrooms, carrots and corn; fry them while stirring them constantly until the carrots become tender. Return the chicken to the pan and add all the sauces and the chicken stock; stir them well for 10 minutes; stirring constantly until the sauce becomes slightly thick. Take the pan off the heat, and add the fenugreek buds and basil leaves. Stir gently and place the mixture in the serving dish.You can serve the chicken with white rice or pasta.