Chicken with Peanut Butter and Vegetables

• 7-8 (700-800g) boneless chicken thighs, cut into bite-sized pieces
• ¼ cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 piece fresh ginger (2 cm), grated
• 1 sweet red pepper, cut into strips
• 1 green pepper, cut into strips
• 1 carrot, cut into sticks
• 2 cups (160g) sliced mushrooms
• 3 tablespoons (105g) smooth peanut butter
• 3 tablespoons (30ml) soy sauce
• 2 tablespoons (40g) honey
• 1 lime, zest and juice
• 1 can (400g) coconut milk
• ½ teaspoon boukovo
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 tablespoon peanuts

For serving

• Fresh cilantro
• Spring onions

1. In a large non-stick pan, add the olive oil and once hot, add the chicken. Sauté until browned on all sides. Remove and set aside. In the same pan, sauté the onion, garlic, and ginger for 1-2 minutes, until fragrant.
2. Add the vegetables (peppers, carrot, mushrooms) and sauté for 4-5 minutes, until they begin to soften but still retain some of their texture.
3. Return the chicken to the pan and add the salt and pepper. Add the peanut butter, soy sauce, honey, and the lime zest and juice. Stir well until the peanut butter melts and a creamy base forms.
4. Add the coconut milk, reduce the heat, and let the dish simmer for 4-5 minutes, until the sauce thickens and the chicken is tender.
5. Add the boukovo and stir. Serve hot with basmati rice and sprinkle with fresh cilantro and spring onions.