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🍽️ Chicken Peanut Stew with Jasmine Rice

786 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• mushrooms, white 400 g
• onions, red 1 pcs
• cherry tomatoes 250 g
• jasmine rice 300 g
• salt pinch
• oil 4 tbsp
• pepper, black ground pinch
• whipping cream 200 g
• peanut butter 45 g
• soy sauce 3 tbsp
• chives, fresh 10 g
• peanuts 4 tbsp
• butter 1 tbsp

Instructions

1. 1. Rinse the chicken breast fillets, dry them with a kitchen towel, and cut them into large cubes. If necessary, clean the mushrooms with a cloth and quarter them. Halve the onion, peel it, and dice it finely. Wash the tomatoes and remove the stem if needed.
2. 2. In a pot, bring the rice to a boil with about 700 ml of salted water, then cover and cook on low heat for about 12 minutes.
3. 3. Heat 2 tablespoons of oil in a pot over high heat, sear the chicken for about 2 minutes on all sides, seasoning with salt and pepper. Remove from the pot and set aside on a plate.
4. 4. Sauté the onion cubes in the remaining oil over medium heat for about 2 minutes, then add the mushrooms and 2 tablespoons of oil, frying for another 2 minutes. Stir in the cream, about 50 ml of water, and peanut butter, and bring to a brief boil.
5. 5. Add the chicken, soy sauce, and tomatoes, and let simmer on low heat for another 5 minutes. Meanwhile, wash the chives, shake dry, and slice them into fine rings. Coarsely chop the peanuts.
6. 6. Season the rice with salt and pepper, mix in the butter, and serve on plates. Adjust the seasoning of the chicken peanut stew with salt and pepper if needed, serve alongside the rice, garnish with peanuts and chives, and enjoy. Bon appétit!

Nutrition per serving

• kcal: 786
• Protein: 41 g · Fett/Fat: 36 g · Carbs: 69 g