Easy Peanut Butter Chicken & Long Grain Rice

Looking for an easy meal prep hack that doesn’t compromise on flavour? This Peanut Butter Chicken is your answer, rich and creamy, and packed with punchy, nutty goodness. Our secret hack? A generous spoonful of peanut butter adds instant depth and wow-factor to your sauce, turning a simple chicken dish into something truly irresistible. And the perfect partner? Veetee Long Grain Rice. Thanks to Veetee’s unique steam-filtering process, your rice comes out perfectly cooked every time, fluffy and ready to go. Simply ping it in the microwave while your chicken simmers, and dinner is done in no time. It’s a clever shortcut that makes mealtime stress-free without ever skimping on flavour. Big taste. Minimal fuss. Veetee - dinner done brilliantly. Ideal for meal prep and can tap into the bank holiday moments during May. Served with green beans and a crunchy cucumber and red chilli side salad. If you don’t like chilli simply leave it out or swap for some fresh herbs.

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Ingredients

onion 2 (chopped)
diced chicken breast 400 g
ginger & garlic paste 1 tbsp
curry powder 1 tbsp
ground turmeric 2 tsp
smooth peanut butter 3 tbsp
tomato purée 2 tbsp
chopped tomatoes 400 g
cucumber ½ (chopped)
red chillies 1 (sliced)
Veetee heat & eat long grain rice 520 g
rice vinegar 1 tbsp
green beans 200 g

Method

Prep the ingredients

Chop the onions.

Cook the peanut butter chicken

Heat a generous glug of oil in a frying pan, add the onion with a pinch of salt and cook for 8 - 10 minutes (take your time with this step to cook the onions properly, to bring out their delicious sweet flavour).
Add the chicken to the pan, season with salt and pepper and cook for 5 minutes.
Stir in the ginger & garlic paste, curry powder and ground turmeric and cook for 2 minutes.
Add the peanut butter and tomato purée, mix well so they coat the chicken, cooking for 3 - 4 minutes over a high heat, until the tomato purée starts to turn a darker shade of red. Caramelising the tomato purée helps to add an extra layer of flavour that works really well with the peanut butter.
Stir in the chopped tomatoes with 200ml water.
Simmer gently for 8 - 10 minutes. Check the seasoning and adjust to taste.

Prep the cucumber salad

Chop the cucumber and thinly slice the red chilli.
Add them to a bowl, sprinkle over the rice vinegar and season with salt and pepper.

Cook the green beans

Cook the green beans in boiling salted water for 3 - 4 minutes, until just tender.

Cook the Veetee Long Grain Rice

Cook the Veetee Long Grain Rice in the microwave according to the packet instructions, usually 2 minutes.
Once cooked, fluff it up with a fork.

Plate Up

Plate up the Peanut Butter Chicken with the green beans, salad and rice. Tuck in and enjoy!