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🍽️ Chicken with Peanut Sauce and Rice

751 kcal · 30 min · 4 servings

Ingredients

• 200 g fragrant rice (e.g. Basmati or Jasmine rice)
• 4 chicken breast fillets (approx. 140 g each)
• 2 red bell peppers
• 1 clove garlic
• 1 onion
• 40 g peanuts (unsalted)
• 2 tbsp peanut oil
• 2 tbsp peanut butter (smooth)
• 0.5 tsp turmeric (ground)
• 0.5 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• 3 tbsp lime juice
• 300 ml coconut milk
• 150 ml chicken stock (or vegetable stock)
• 3 tbsp light soy sauce
• chili powder
• 1 handful basil

Instructions

1. 1. Cook the fragrant rice according to the package instructions until it still has a slight bite.
2. 2. Wash the chicken breast fillets and pat them dry with a kitchen towel.
3. 3. Wash the bell pepper, remove the core, and cut it into thin strips.
4. 4. Peel the garlic and onion and chop them very finely.
5. 5. Roast the peanuts in a pan without adding extra fat.
6. 6. Let the roasted nuts cool down on a plate.
7. 7. Chop the cooled nuts coarsely.
8. 8. Heat the oil in a large pan.
9. 9. Fry the chicken meat in it, turning occasionally, for about 6 minutes.
10. 10. Remove the fried chicken from the pan and set it aside.
11. 11. Sauté the chopped onion and garlic in the remaining fat for a short time.
12. 12. Add the peanut cream, turmeric, cumin, and coriander, and fry everything briefly.
13. 13. Deglaze the pan with a little lime juice.
14. 14. Pour in the coconut milk and the broth.
15. 15. Let the coconut curry sauce simmer gently for 2 minutes.
16. 16. Add the chicken meat and the pepper strips to the sauce.
17. 17. Let the dish simmer for another 2 to 4 minutes.
18. 18. Finally, season the sauce to taste with soy sauce and chili.
19. 19. Serve the rice with the chicken and sauce on plates.
20. 20. Sprinkle the finished dish with the chopped peanuts.

Nutrition per serving

• kcal: 751
• Protein: 61 g · Fett/Fat: 34 g · Carbs: 49 g