Spiced Peanut Chicken with Spinach Rice & Carrots

Serving size

1 person 2 people 4 people

Ingredients

2 carrot
40g baby spinach
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
2 spring onion
1 unwaxed lime
300g diced British Free Range chicken breast
30g deep roast peanut butter (Peanuts, Nuts)

(peanuts, sea salt)
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tbsp maple syrup
1 handful of fresh coriander
4cm fresh ginger
1 tbsp Mindful Chef West African spice blend

(Coriander, Cinnamon, Cumin, Ginger, Nutmeg)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	619Kcal
	461kJ	2588kJ
Fat	3.9g	22g
of which saturates	0.8g	4.3g
Carbohydrates	10g	55g
of which sugars	3.5g	20g
Protein	9.1g	51g
Salt	0.26g	1.5g
Fibre	2.1g	12g

Ingredients

2 spring onion
2 carrot
1 handful of fresh coriander (use half)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
150g diced British Free Range chicken breast
1 tbsp Mindful Chef West African spice blend (use half)

(Coriander, Cinnamon, Cumin, Ginger, Nutmeg)
1 tbsp maple syrup (use half)
40g baby spinach (use half)
4cm fresh ginger (use half)
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 unwaxed lime (use half)
30g deep roast peanut butter (use half) (Peanuts, Nuts)

(peanuts, sea salt)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	673Kcal
	388kJ	2816kJ
Fat	3.1g	23g
of which saturates	0.6g	4.4g
Carbohydrates	9g	67g
of which sugars	4.3g	31g
Protein	7.2g	52g
Salt	0.21g	1.5g
Fibre	2.0g	15g

Back

Ready in 20 High protein 1/3 daily fibre 5 plants Low sat fat

Spiced Peanut Chicken with Spinach Rice & Carrots

Prep time: 0 mins

Total time: 20 mins

Cuisine: West African

Food group: Poultry

Sizzle free-range British chicken breasts in a moreish peanut sauce: our very own West African spice blend, sweet maple, zippy lime and salty tamari. Serve with slivers of vitamin-dense carrot and gingery spinach rice. A handful of freshly torn coriander and sliced spring onions for freshness.

Cooking Instructions

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.

Make the peanut sauce. Mix the peanut butter, half the tamari, half the maple and 3-4 tbsp water in a small bowl. Stir until smooth and set aside.
Heat a frying pan with 2 tsp oil on medium-high heat. Add the chicken and cook for 6 mins, until golden brown. Add the spice blend and season with sea salt and black pepper. Cook for 4 mins, turning to coat, until cooked through. Stir in the remaining maple syrup and tamari.
Meanwhile, finely chop or grate the ginger. Roughly chop the coriander. Thinly slice the spring onions.
Heat another frying pan with 1 tsp oil on medium heat. Add the spinach and cook for 1-2 mins, until wilted. Add the ginger, three-quarters of the coriander and the spring onions. Cook for 1 min, then add the rice and a splash of water. Cook for 2-3 mins, until piping hot.
Coarsely grate the carrots (peel optional). Halve the lime. Squeeze the juice from half the lime over the chicken and mix. Check the chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear.
Serve the rice with the chicken and carrot. Drizzle the peanut sauce over the chicken. Squeeze the remaining lime juice over the carrots (to taste). Sprinkle over the remaining coriander.