Chicken breast with peanuts and ginger sauce

Ingredients for 6 servings:

• 1 jar dry white wine, approx. 200 ml
• 45 g ginger, finely chopped
• 1 garlic clove(s), crushed
• salt and pepper
• 750 g chicken breast
• 45 g peanuts, roasted, unsalted
• 1 tbsp sunflower oil
• 30 g peanut butter
• 1 tsp tomato paste
• ¼ liter chicken stock
• 2 spring onions, thinly sliced
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

light cuisine

Cut the chicken breasts into bite-sized pieces. Mix together the wine, ginger, garlic, salt, and pepper. Marinate the chicken for two hours. Finely chop the peanuts or crush them with a rolling pin. Remove the chicken cubes from the marinade, pat dry, and roll them in the peanuts. Fry the meat in hot sunflower oil for five minutes until juicy. Be careful not to let the breading fall off. Keep the meat warm and, in the meantime, prepare the sauce. Mix the peanut butter and tomato paste into the chicken stock and simmer with the spring onions over low heat for two minutes. Then add the strained marinade and simmer for another five minutes until the sauce has thickened slightly. Season the sauce with salt and pepper. To serve, arrange the chicken pieces on a saucepan.