Chicken breast with vegetables Bali style

Ingredients for 2 servings:

• 600 g chicken breast
• 1 bell pepper(s), red
• 150 g mushrooms
• 1 small zucchini (approx. 200 g)
• 3 carrots
• 50 ml Ketjap Manis
• 40 ml soy sauce
• 70 ml liquid honey
• ½ garlic clove(s)
• 1 tbsp chili sauce or Tabasco
• ½ tbsp anise powder
• 1 tbsp cinnamon powder
• 20 g ginger root
• 100 ml tomatoes, pureed
• 1 tbsp curry powder
• 3 tbsp rice vinegar, alternatively Balsamic vinegar, lighter
• 1 tbsp paprika powder, sweet

Instructions

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

Clean the vegetables, peel if necessary, and cut into bite-sized pieces. Preheat the oven to 180°C (fan oven). Mix together all the sauce ingredients. Place the chicken breast and the vegetables in a sufficiently large ovenproof dish, preferably with a lid, and pour the sauce over them. Cover with a lid or aluminum foil and cook for 40 minutes on the middle rack of the preheated oven. The carrots will still be firm to the bite. If you don’t like them, you can pre-cook them briefly. Serve with rice.