Chicken Peanut Wok

Name: Chicken Peanut Wok
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 3 Chicken filets (à approx. 175 g); 1 (approx. 300 g) chunky vegetable onion; 250 g Basmati rice; 2 TABLESPOONS Oil; 1 can(s) (400 ml) Coconut milk; 3-5 Tbsp Soy sauce; 3 TABLESPOONS Peanut butter (glass); 1 collar Chives; 2 TABLESPOONS roasted salted peanut kernels

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
3 Chicken filets (à approx. 175 g)
1 (approx. 300 g) chunky vegetable onion
250 g Basmati rice
2 TABLESPOONS Oil
1 can(s) (400 ml) Coconut milk
3-5 Tbsp Soy sauce
3 TABLESPOONS Peanut butter (glass)
1 collar Chives
2 TABLESPOONS roasted salted peanut kernels

Directions

1
Bring a good 1/2 l salted water to the boil. Meanwhile wash the meat, dab dry and dice coarsely. Peel and halve the onion and cut into strips. Pour rice into boiling salted water and cook according to package instructions.
2
Heat the oil in a large frying pan. Brown the meat in it for 3-4 minutes. Add onions and fry for 1-2 minutes. Season with salt and pepper.
3
Deglaze with coconut milk and 3 tbsp. soy sauce, bring to the boil. Stir in peanut butter. Simmer while stirring for 3-4 minutes. Season to taste with soy sauce and pepper.
4
Wash the chives, shake dry and cut into fine rolls. Coarsely chop the peanuts. Serve the chicken with the rice. Sprinkle with peanuts and chives.