Chicken in peanut sauce

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 piece(s) ginger, fresh
• 5 tbsp oil
• 250g basmati
• salt water
• 1 bunch of spring onions
• 250 g carrot(s)
• 2 tbsp cornstarch
• 2 tbsp coriander or parsley
• 2 tbsp peanut butter
• 200 ml milk
• 200 g natural yogurt (full milk yogurt)
• salt and pepper
• 1 chili pepper(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

always delicious

Rinse the meat with cold water, pat dry, and cut into thin strips. Halve the chili lengthwise, deseed, wash, and cut into thin strips. Peel and finely dice the ginger. Mix the chili and ginger with 2 tablespoons of oil. Mix the meat with the marinade, cover, and set aside. Cook the rice in salted water according to the package instructions. Trim and wash the spring onions and cut diagonally into 2 cm pieces. Wash, peel, and cut the carrots into 5 cm strips. Dust the meat with starch, fry in batches in 2 tablespoons of hot oil, and remove. Heat the remaining oil. Fry the carrots for 2 minutes. Add the spring onions and meat and cook for a further 3 minutes. Remove the pan from the heat. Finely chop 1 tablespoon of herbs. Mix the peanut butter, milk, yogurt, and chopped herbs with the meat. Season with salt and pepper, and sprinkle with the remaining herbs. Drain the rice and serve with the chicken pan.