• 150mlVegan stock
• 25gCoconut cream
• 1tbspOil
• 1Pack vegan chikn pieces
• 1Red chilli
• 4Spring onions
• 4tbspSmooth peanut butter
• 1Lime (Rind & Juice)
• Rice to serve

Instructions

1. 1

   Pour the stock into a jug and crumble in the coconut cream until it dissolves.

2. 2

   Heat the oil in a wok and add the chikn pieces until they turn golden.

3. 3

   Stir in the chopped chilli and spring onions and cook for a few minutes.

4. 4

   Add the peanut butter, stock mixture, lime juice and rind and simmer for 5 minutes.

5. 5

   Serve with rice and garnished with spring onions and red chilli.