I love having to go home early, I get to do a lot of things done! I was able to prepare dinner while I had guests over for merienda. I already prepared all the ingredients ahead of time so that all I would have to do later is put all the ingredients in the pot to cook!

Slow cooking is one of my favorite methods of cooking. This doesn't leave the meat to flake. It makes the meat so tender! I just love this dish! You can also use pork if you want but it takes a longer time to cook.

I saw this recipe in a website and after cooking it 2 or 3 times before, I was able to adjust the taste to how my family and friends liked it. (Read On by clicking Read More -->)
Yield: 3-4 persons

  • 6 skinless, boneless chicken breast fillets - cut into strips
  • 1 large red or green pepper, seeded and sliced into strips
  • 1 large onion, coarsely chopped (I used a chopper, as usual -it makes life easier!)
  • 1 chicken bouillon cube dissolved in 6 fl oz
  • 4 Tbsps soy sauce
  • 1 Tbsps ground cumin
  • 6 cloves garlic, minced (again, the chopper!)
  • 1/2 teaspoon dried crushed fresh sili or chili powder
  • salt and freshly ground black pepper to taste
  • 2 tablespoons cornstarch
  • 175g (6 oz) smooth peanut butter (I used Arrowhead Mills Creamy Organic Peanut Butter because it was the only one I had here at home. But any creamy peanut butter will do. Slightly sweetened it OK)
  • Additional 1 Tbsp soy sauce
  • 4 Tbsp fresh lime juice
  • 3 spring onion, chopped
  • handful chopped fresh coriander (you can replace with chopped fresh parsley)
  • 75g (3 oz) chopped roasted peanuts (Optional)


Put everything in place (Mise en Place) before cooking so you won't be scrambling around the kitchen when you're ready to cook.


Slice the chicken breasts into thick strips. It will shrink when you cook them so make them a little bit thick.

3. If you are using an electric stove, set your pan in the lowest heat. If you are using gas, set the fire on the lowest possible flame. 

In a deep, heavy bottomed pan, combine the chicken, green peppers, onions, cumin, 4 Tbsps of soy sauce, chicken stock, garlic, and chili powder/sili.


 Mix the ingredients together just until combined, cover, and let simmer for about 30 mins to an hour.

5. When the chicken is almost done, remove 8oz of liquid from the pot and mix this with the cornstarch, peanut butter, 1 Tbsp of soy sauce, and lime juice. This should blend into a thick sauce. The peanut butter may not "melt" completely, but it should be easier to pour back into the pot.

Stir the sauce back into the pot, and put the lid back. Cook on high until the sauce is smooth and the chicken is cooked. Season with salt and pepper according to how you like it. I found that the taste of the chocken stock and peanut butter to be strong so I neutralize it with a little sugar. So adjust according to your taste buds!

Garnish with spring onions, parsley/coriander, and peanuts before serving.


Comments are closed.