My Peanut Chilli Chicken

So this recipe is also one of my own . It was inspired after I went to a friend's house for dinner (thanks Emily) many years ago. I thought, cooking with peanut butter... seems so obvious that I would have done that before since I love it so much, but I don't think I had. Then came my peanut chilli chicken. I has actually become one of my favourite dishes. It really is yummy.

I have been asked for the recipe by a few people now, but have never gotten around to writing it down (I am horrible at guessing quantities, as I do everything by taste). Anyway, here it is(This is big enough for about 2 people I would say).

Ingredients:
a little olive oil
1/2 red onion chopped
1 chicken breast fillet (or the equivalent in chicken thighs - which turn out nicer but have more fat) chopped into small chunks
1/2-1 red capsicum chopped into sqaure chunks
6 button mushrooms
1 tomato chopped
handful of washed baby spinach
2 teaspoons of masterfoods portugese seasoning
about 500 ml of light milk
3 tablespoons of sweet chilli sauce (I use homebrand)
3 very generous tablespoons of lite crunchy peanut butter (I use the woolworths select brand, not too oily and lots of nuts)
Freshly cracked black pepper
Rice to serve

Method:

Start by putting a large pan on high. Put a little olive oil in the pan and add the onions, then once these have started frying add the chicken breast. Lightly sear them then add the peanut butter, sweet chilli sauce, portugese seasoning and about 100mls of milk. Stir until it is all mixed into a thick sauce and as it cooks keep adding milk so it doesn't get too thick and burn.

Once it is a nice consistency add in the capsicum, tomato and mushrooms and stir in. Keep adding more milk as you go. I estimate you will use about 500ml of milk in total.

Once the chicken and vegetables are cooked and the sauce is a nice texture add in the baby spinach leaves and mix through. Season with cracked pepper to taste.

Serve with steamed rice and that's it!