This dish has vitamin E and calcium from the soy milk; vitamin B6 from the chicken, capsicum, potatoes and peanut butter; vitamin C from the capsicum, potatoes and lime juice; and folate from the peanut butter.
2 teaspoons vegetable oil
1 red capsicum, cut into 2-cm squares
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
375 g potatoes (2 to 3 medium), peeled and cut into 2-cm chunks
1 cup (250 ml) salt-reduced chicken stock
500 g skinless, boneless chicken breasts, cut into 2-cm chunks
2 cups (500 ml) soy milk
1⁄3 cup chopped fresh basil
1⁄4 cup chopped coriander
2 tablespoons lime juice
2 tablespoons salt-reduced soy sauce
1 tablespoon light peanut butter
2 teaspoons dark brown sugar
1⁄4 teaspoon coconut extract
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In large non-stick frying pan, heat oil over moderate heat. Add capsicum, garlic and ginger, and sauté for 4 minutes or until capsicum is crisp-tender. Add potatoes and stock and bring to boil. Reduce to a simmer, cover and cook for 7 minutes or until potatoes are firm-tender.
Add chicken, soy milk, basil, coriander, lime juice, soy sauce, peanut butter, brown sugar and coconut extract to pan, and bring to boil. Reduce to a simmer, cover and cook for 5 minutes or until chicken and potatoes are cooked through.