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🍽️ Chicken Strips in Creamy Peanut Sauce

775 kcal · 30 min · 4 servings

Chicken Strips in Creamy Peanut Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and remove the skin. Slice the onion flesh into thin strips. Place the strips in a bowl and barely cover them with cold water. Set the bowl aside.
  2. 2. Clean the spring onions and trim off the root ends. Cut the onions into pieces about five centimeters long. Wash the Pak Choi thoroughly under running water. Separate the individual leaves from the stem.
  3. 3. Finely chop the peanuts. Peel the garlic clove and chop it finely as well. Cut the lemon in half. Squeeze the juice out of both halves.
  4. 4. Put the rice in a pot. Add about 700 milliliters of salted water. Bring the water to a boil. Place the lid on the pot. Cook the rice on medium heat for about ten minutes.
  5. 5. Rinse the chicken meat under cold water. Pat it dry with a kitchen towel. Cut the meat into narrow strips.
  6. 6. Heat the oil in another pot over high heat. Sauté the garlic in it for about one minute.
  7. 7. Add half of the chopped peanuts to the pot. Season with chili, sugar, and salt. Roast the nuts with them for about one minute.
  8. 8. Stir in the peanut butter, soy sauce, and chicken broth. Let the sauce simmer for about two minutes.
  9. 9. Lightly salt the chicken strips. Add the meat to the sauce. Let the chicken cook in the sauce on low heat for about ten minutes.
  10. 10. Add the Pak Choi leaves to the sauce during the last three minutes of cooking time. Let them cook briefly.
  11. 11. Fluff the finished rice with a fork. Fill the rice into a deep plate.
  12. 12. Place the chicken strips with the peanut sauce on top of the rice.
  13. 13. Drain the water from the onion strips. Distribute the onions and spring onions over the chicken.
  14. 14. Drizzle two tablespoons of lemon juice over the dish. Sprinkle the remaining peanuts over it. Serve the meal warm.

Nutrition per serving