Asian chicken with apricots and peanuts

Ingredients for 4 servings:

• 600 g chicken breast
• 1 bunch of spring onions
• 200 g mushrooms
• 1 piece(s) ginger, approx. 4 cm
• 1 chili pepper(s)
• 75 g peanuts, roasted
• 75 g apricot(s), dried
• 4 tbsp rice vinegar
• 4 tbsp soy sauce
• 3 tbsp peanut oil
• 100 ml vegetable stock
• some salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Wash the chicken breast, pat dry, and cut into coarse strips. Mix 2 tablespoons of rice vinegar and 2 tablespoons of soy sauce and marinate the meat in it for 1 hour. Clean, wash, and roughly chop the spring onions. Peel the ginger and finely grate or chop very finely. Roughly chop the apricots, wash, deseed, and finely chop the chili. Clean the mushrooms, trim the stems a little, and then quarter the mushrooms. Heat the peanut oil in a pan and roast the chili. Add the chicken and fry briefly over high heat. Reduce the heat to medium, add the mushrooms, and fry for about 4 minutes. Add the vegetable stock and spring onions and bring to a boil. Add the peanuts and apricots and cook briefly. Add the remaining soy sauce and rice vinegar and season with salt if desired. Arrange the Asian chicken on plates and serve immediately while hot.