300g boneless chicken pieces (or quorn/tofu)
2 tbsp smooth peanut butter
3 tbsp sweet chilli sauce
1 tbsp light soy sauce
1/2 tsp turmeric
2tsp freshly grated ginger (optional - you can use it from a jar if grating is tricky)
Serves 3-4
In a large bowl, mix together the peanut butter, sweet chilli sauce, turmeric and ginger. Add the chicken pieces and coat well. Cover with cling film and leave to marinade in the fridge for at least 30 minutes.
Cook the chicken either my stir-frying until cooked through or for a less 'arm-intensive' version, simply bake for 20-25 minutes.
Serve with rice or noodles and some steamed garlicky vegetables.
Arthritis diet notes:
Adding the turmeric and grated ginger gives the sauce a little more zing and the anti-inflammatory compounds in these spices may potentially help arthritis although a lot more research on the amounts and processes is needed. Scientists are trying to identify the exact chemicals in these spices that may help relieve arthritis and maybe some years into the future, we may see some new treatments based on them. In the meantime, there is certainly no harm in adding turmeric, ginger or chilli to your diet on a regular basis. You can read more about all of these spices here.
Try to use an unsweetened peanut butter or use cashew butter if you don't like peanuts. Nut butters are generally a good source of the antioxidant vitamin E which can help tackle inflammation in arthritis. They also contain good levels of magnesium which is important for your muscles and bones. On the negative side, peanut butter, particularly those that are highly processed, can contain a very high ratio of inflammatory omega 6 fatty acids - so if you like to eat it with a spoon like me, do make sure you pick a brand without added palm oil.
