Chicken breast fillet with peanuts and chili

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 tsp sambal oelek
• 1 bunch parsley, or frozen parsley
• 1 egg white
• 1 tsp cornstarch
• 1 tbsp soy sauce
• salt and pepper
• 2 stalk(s) leeks
• 1 tbsp peanut butter/cream from the jar
• 200 ml chicken broth
• 50 g peanuts
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, quick, delicious

Wash the chicken breast fillet, pat dry, and cut into 1.5 cm cubes. Whisk the egg white with the starch and soy sauce until smooth, then stir in 1 tsp. of sambal oelek. Stir the marinade into the chicken breast cubes. Trim the leek, halve it lengthwise, wash it, and cut it into strips. Whisk the peanut butter and broth until smooth, then chop the peanuts. Heat a pan or wok and roast the peanuts without fat, stirring occasionally. Remove from the pan. Heat 1 tbsp. of oil in a pan/wok and fry the leek with 1 tsp. of sambal oelek for 1 minute, stirring occasionally, then remove from the pan. Heat the remaining oil. Fry the chicken until golden brown (with or without the marinade that collects under the meat is a matter of taste. I omit it). Add the peanut sauce and let everything simmer for 5 minutes over medium heat. Stir in the leek and peanuts and heat until hot. Season with salt, pepper, and finely chopped parsley. Done! The dish is medium spicy. Serve with rice, both long grain and whole grain.