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.
Spiced Peanut Chicken with Spinach Rice & Carrots
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.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 619
Protein: 51g
Carbs: 55g
Fat: 22g
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)
Nutritional Information
Calories: 673
Protein: 52g
Carbs: 67g
Fat: 23g
Spiced Peanut Chicken with Spinach Rice & Carrots
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.
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Cooking Instructions
- 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.
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