Ingredients
| 1 tbsp | (15 ml) | canola oil |
| 1 1/2 lbs | (750 g) | chicken, cut in 1 ½” pieces |
| 1/2 cup | (125 ml) | onion, diced |
| 2 tsp | (10 ml) | garlic, crushed |
| 1/2 tsp | (2 ml) | dry ginger |
| 1 tsp | (5 ml) | ground cumin |
| 3 tbsp | (45 ml) | peanut butter |
| 3 tbsp | (45 ml) | soy sauce (sodium reduced) |
| 1/2 tsp | (2 ml) | dried chili flakes |
| 1 cup | (250 ml) | buttermilk* |
| 1 tbsp | (15 ml) | lemon juice |
| 1/2 cup | (125 ml) | water |
| 2 tsp | (10 ml) | cornstarch |
| *If you do not have buttermilk on hand you may substitute 1 Tbsp (15 ml) vinegar or lemon to 1 cup (250 ml) milk; stir and set aside until needed. |
Directions
- Heat a frying pan over medium heat, add oil then chicken. Cook chicken until just white, remove and set aside.
- Add the onion and garlic to the pan and cook until soft, about 4 – 5 minutes, may need a touch more oil if frying pan is too dry.
- Add ginger, cumin, peanut butter and soya sauce to pan and mix well.
- Add buttermilk and lemon juice to pan and stir.
- In a small bowl or measuring cup mix water and cornstarch to a smooth paste. Whisk mixture into pan.
- Bring to a simmer, and add chicken. Gently simmer for 15 – 20 minutes, until chicken is fully cooked.
- Serve over rice or noodles.