The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peanut pepper chicken
We’re nuts about this dish. Pair peanuts, raisins and almond cream to make a velvety sauce for free-range British chicken. Finish with more crunchy peanuts and sweet raisins.
Prep in 10
High protein
7 plants
Serving size
Ingredients
- 1 onion
- 2 garlic clove
- 600g British Free Range chicken thighs
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 160g baby corn
- 20g raisins (Raisins, Sunflower Oil)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 160g brown rice (brown rice (100%))
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 pepper
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 3 spring onion
Nutritional Information
Calories: 639
Protein: 40g
Carbs: 43g
Fat: 33g
Peanut pepper chicken
We’re nuts about this dish. Pair peanuts, raisins and almond cream to make a velvety sauce for free-range British chicken. Finish with more crunchy peanuts and sweet raisins.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 500ml boiling water. Rinse the rice, then place in a saucepan with 1000ml lightly salted boiling water. Simmer for 25-30 mins, until cooked. Slice the baby sweet corn into small discs and add to the rice for the last 3 mins, then drain together.
- Dice the onion. Finely chop or crush the garlic. Deseed and dice the pepper into 1-2cm squares. Finely slice the spring onions. Cut the chicken into bite-sized chunks; season with sea salt and black pepper. Heat a medium frying pan with 2 tsp oil on a high heat. Add the chicken and cook for 4 mins, until golden brown, turn the heat down to medium high, then add the garlic, onion and pepper and cook for 5 mins, until softened.
- Add the peanut butter and stock and simmer for 15-20 mins, until the sauce has reduced and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Add the cream in the last five minutes.
- Serve the rice with the peanut chicken. Garnish with the peanuts, raisins and spring onions.
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