If serving with rice, put the rice onto cook first, then you can cook the rest of the meal whilst the rice is boiling.
Heat the oil in a large pan that has a lid, over a medium-high heat. Add in the chicken and cook, turning regularly, until sealed (about 2-3 minutes).
Add the onion and continue to cook for a further 2 minutes, then stir through the ground coriander.
Add in the peanut butter, juice of one of the limes and the stock. Stir, bring to a gentle bubble, then place the lid on and simmer for 7-8 minutes until slightly thickened. Check on it and stir a couple of times to make sure it doesn't catch.
Add in the green beans, taste and add in the remaining lime juice if needed. Give everything a stir, and leave to cook for another 5 minutes with the lid off. You can add a splash of water if it's starting to look too dry.
Serve with boiled rice, and sprinkle with chopped chillies (or sweet chilli jam) and coriander (cilantro).
Can it be made ahead?Yes, make it ahead (without the toppings), then cool, cover and refrigerate for up to two days. Heat thoroughly in a pan, adding a splash of water to help loosen it..Can it be frozen?Yes! Cool, cover and freeze (without the toppings), then defrost thoroughly overnight in the fridge before reheating in a pan until piping hot. You may need to add a splash of water to loosen it up..Can it be made gluten free?Yes, replace the stock with gluten free stock (water plus bouillon is fine). Make sure your peanut butter brand is gluten free..What if I don't like chillies/spicy food?Leave out the chillies entirely. This meal has still got plenty of flavour without the chillies..Nutritional information is per serving - WITHOUT the serving suggestions of rice and sweet chilli jam.