John Myers
Chicken Breast Fillet in Peanut Sauce
The perfect chicken breast fillet in peanut sauce recipe with a picture and simple step-by-step instructions.
- 4 Spring onions
- 1 Red Chilli pepper fresh
- 4 Chicken breast fillets
- Salt
- 3 tbsp Oil
- 400 ml Unsweetened coconut milk
- 150 ml Poultry broth
- 2 tsp Peanut butter
- 4 tsp Soy sauce
- 1 tbsp Lime juice
- Preparation 1: Clean the spring onions and cut into rings. Finely chop the chilli pepper. Rinse and pat dry the chicken breast fillets and divide each into 3 pieces.
- Lightly salt the pieces of meat and fry them in a pan in 2 tablespoons of oil until light brown. Then place the meat on a plate and set aside.
- Put 1 tablespoon of oil in the hot pan and briefly sauté half of the spring onions and the chilli pepper in the roasting set. Pour in the coconut milk and the chicken stock and bring to the boil. Season with 2 teaspoons of peanut butter and 4 teaspoons of soy sauce.
- Put the meat back into the sauce and cook covered for 10 minutes over a mild heat. Add the lime juice and, if necessary, add soy sauce (depending on your taste). Rice goes well with it … When serving, sprinkle with the remaining spring onion rings and then serve.
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