Chicken cubes with peanuts and vegetables

Ingredients for 4 servings:

• 1 kg chicken leg(s) or 500 g chicken breast
• 6 onions
• 3 bell peppers, red
• 3 carrots
• 2 chili peppers (Thai chili)
• 5 garlic cloves
• 1 tbsp soybeans, black, fermented, salted
• 50 g peanuts
• 3 tbsp chili sauce, sweet for poultry
• Salt
• Sunflower oil

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Debone the chicken thighs, remove the skin and tendons, and dice the meat. This step takes the longest. If you don’t want to do the work, you can use around 500g of chicken breast instead. Clean the vegetables. Halve the carrots lengthwise and slice diagonally into thin slices. Quarter the onions lengthwise, remove the stems, then halve crosswise and separate into individual layers. Cut the bell peppers into larger pieces. Thinly slice the Thai chili and finely dice the garlic cloves. Fry the bell peppers, carrots, and onions one after the other in a hot wok in a little sunflower oil until al dente, then remove from the wok. Briefly fry the Thai chili in the sunflower oil, add the diced chicken, and fry until crisp. Then add the garlic, soybeans, and peanuts and fry everything until the chicken is cooked. Add the pre-cooked vegetables, mix everything well, season with the sweet chili sauce and salt, and heat everything back up. Rice is served with it.