Chicken breast with peanut sauce, vegetables, mushrooms and mie noodles

Ingredients for 3 servings:

• 300 g chicken breast, cut into cubes
• 2 onions, thinly sliced
• 2 tbsp vegetable oil
• 250 g carrot(s), thinly sliced
• 250 g mushrooms, quartered
• 400 ml coconut milk
• 150 ml chicken broth, 1 tsp instant broth
• 3 tbsp peanut butter
• 2 tsp, leveled Sambal Oelek, more or less, depending on the desired spiciness
• 150 g noodles (Mie)
• 4 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat vegetable oil in a wok until smoking. Stir-fry the chicken breast and onions for about 3 minutes, turning frequently with a wooden spoon and then pushing them up the sides. Add the carrots to the center of the wok and continue to stir-fry on high for 2 minutes. Add the mushrooms and stir-fry for another 2 minutes. Add the coconut milk, chicken stock, peanut butter, soy sauce, and sambal oelek; mix well. Cover, reduce the heat to low, and let stand for 3 minutes. Meanwhile, bring 1.5 liters of water to a boil, remove from the heat, and add the mie noodles. After 4 minutes, drain the noodles into a sieve. Add the noodles to the wok, mix well, and season with soy sauce, salt, and pepper. Serve.