Serves 4

• 1 onion, chopped
• 2 cloves garlic, chopped
• Diced chicken (2 breasts)
• 1 courgette, diced
• 8-10 white mushrooms, diced
• 4 tbsp sweetcorn
• 3 tsp peanut butter
• 100mls coconut cream
• Chilli flakes

1. Melt some free-from spread in a saucepan or wok
2. Saute the chopped onion and garlic before adding the uncooked diced chicken
3. Once the chicken is cooked thoroughly, add the vegetables and stir
4. When everything is cooked through, stir in the peanut butter and coconut cream until the chicken and vegetables are fully coated with the sauce
5. Finally, add some chilli flakes to taste
6. Serve with rice, noodles or taco shells