Chicken breast fillet in peanut and cucumber sauce

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 2 tbsp, heaped peanut butter, crunchy
• 1 can coconut milk, approx. 400 ml
• 3 pickles
• 1 red chili pepper(s)
• 1 tsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp sesame oil, light
• 1 tbsp sesame oil, dark
• Mie noodles, one block
• n. B. water
• Cucumber slice(s) for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the chicken breast into bite-sized pieces. Finely dice the pickles and chili pepper. Heat the light sesame oil in a wok and stir-fry the meat. Add the cucumbers and chili pepper and stir-fry. Then add the coconut milk, peanut butter, fish sauce, dark sesame oil, and soy sauce. Mix everything well and bring to a boil. Add the mie noodles and the same amount of water as the coconut milk. Heat everything briefly and let the noodles cook. Top the dish with cucumber slices and serve.