Have you ever had one of those meals where you’re eating it and you don’t want it to end and in amongst the mouthfuls and silent moaning, you’re mentally patting yourself on the back for creating such a tasty meal? Because that’s exactly what I was doing today while I was eating this delicious Almond Butter Chicken with Sticky Rice – modest I know – but simple meals are always the best.
Firstly, I used Quorn chicken style fillets to make this meal, but obviously this can be made meat eater
not friendly too and the almond butter chicken would be superb on a BBQ -that’s another thing I was thinking about when eating – always thinking about food.
I made the almond butter sauce last night so this meal only took me 15 minutes to cook and prepare, which was perfect.
Ingredients: Almond Butter Sauce
- 80g Plain Almond Butter ( I used Barney Butter from Cardiff Sports Nutrition)
- 200ml Alpro Coconut Milk
- 1 Garlic Clove
- 1 tsp Fresh Ginger
- 40g Red Thai Curry Paste
- 2 tbsp Apple Cider Vinegar
- 1 tsp Chilli Flakes
- 1 tbsp Cornflour
- Salt to taste
Add all ingredients to a blender and blend until completely smooth.
NB: The almond butter sauce is quite thin, but it does thicken when warmed.
- 2 Quorn Vegan Chicken Style Fillets.
- 100g Dry Thai Jasmine Rice
- Salt to season
Marinate Quorn chicken style fillets in 1 serving (1/3 cup) of the almond butter sauce and place in an oven proof dish for 15 minutes on 200c. About 5 minutes before the Quorn has cooked add another serving of the almond butter sauce to the oven proof dish to warm.
Add Thai jasmine rice to a saucepan and cover with water, leave the rice to cook for 15 minutes, stirring occasionally and remember to season with salt.
Plate up and enjoy.
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© The Hungry Welsh Girl 2015
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