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🍽️ Chicken in Coconut Peanut Sauce with Colorful Rice

684 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Basmati rice 300 g
• Chicken breast fillets 600 g
• Green beans 400 g
• Red bell pepper 2 pcs.
• Onions, red 1 pc.
• Organic limes 1 pc.
• Oil 4 tbsp
• Peanut butter 4 tbsp
• Coconut milk 600 ml
• Pepper, black ground pinch
• Cornstarch 2 tbsp
• Peanuts 4 tbsp

Instructions

1. 1. Bring about 700 milliliters of salted water to a boil in a pot.
2. 2. Add the rice to the boiling water and let it simmer for about 12 minutes over medium heat.
3. 3. Drain the rice in a sieve and rinse it briefly with cold water.
4. 4. Rinse the chicken meat under running water.
5. 5. Pat the meat dry with kitchen paper.
6. 6. Cut the chicken meat into thin strips.
7. 7. Thoroughly wash the beans and the bell pepper.
8. 8. Halve the bell pepper and remove the inside including the seeds.
9. 9. Cut the deseeded bell pepper into small cubes.
10. 10. Trim the ends of the beans.
11. 11. Cut the beans into pieces about 2 centimeters long.
12. 12. Halve the onion and peel it.
13. 13. Slice the onion into thin strips.
14. 14. Wash the lime.
15. 15. Halve the lime.
16. 16. Squeeze the juice from the lime.
17. 17. Heat 2 tablespoons of oil in another pot over medium heat.
18. 18. Add the onion strips to the hot oil.
19. 19. Fry the onions until golden brown for about 2 minutes.
20. 20. Add the peanut butter to the pot.
21. 21. Fry the peanut butter for about 1 minute.
22. 22. Pour the coconut milk into the pot.
23. 23. Season the sauce with salt and pepper.
24. 24. Bring the mixture to a boil.
25. 25. Mix the cornstarch in a bowl with a little cold water.
26. 26. Whisk the starch-water mixture into the boiling coconut milk.
27. 27. Let the sauce simmer for about 3 minutes over medium heat.
28. 28. Add the chicken strips to the coconut milk.
29. 29. Let the chicken cook covered for about 10 minutes on low heat.
30. 30. Heat 2 tablespoons of oil in a pan over medium heat.
31. 31. Add the bell pepper cubes and the beans to the pan.
32. 32. Fry the vegetables for about 2 minutes.
33. 33. Cover the pan and let the vegetables cook for about 10 minutes.
34. 34. Add the lime juice to the coconut peanut chicken mixture.
35. 35. Add the cooked rice to the vegetables in the pan.
36. 36. Season the dish with salt.
37. 37. Heat everything for about 3 minutes.
38. 38. Coarsely chop the peanuts.
39. 39. Place the colorful rice in the center of the plates.
40. 40. Arrange the chicken with the sauce around it.
41. 41. Sprinkle the dish with the chopped peanuts.

Nutrition per serving

• kcal: 684
• Protein: 39 g · Fett/Fat: 38 g · Carbs: 48 g