Chicken fillet in peanut-coconut sauce

Ingredients for 2 servings:

• 2 chicken breasts
• 2 tbsp peanut butter
• 2 tbsp mandarin oranges (wedges), fresh or from the can
• 6 slices baby pineapple
• n. B. Desiccated coconut, fresh
• 2 tbsp soy sauce, sweet
• 1 tsp Indonesian spice mix
• salt and pepper
• Chili powder or fresh chili rings
• Green bell pepper(s), cut into strips
• 2 tbsp butter or sesame or peanut oil
• ½ can coconut milk
• n. B. Peanuts, unsalted, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Indonesian

Season the chicken with pepper, a little chili, and the spice mix. Cut into strips and marinate in a little soy sauce, then let it sit in the refrigerator for half an hour. Before frying, add a little salt and sear in hot oil. Add green pepper strips and chili rings. Add 2 tablespoons of peanut butter and pour in the coconut milk. Stir until a creamy sauce forms. Add the mandarin oranges and pineapple and let it marinate briefly. Sprinkle with desiccated coconut and ground peanuts before serving. Serve with curry rice or nasi goreng (Indonesian vegetable rice) or bami goreng (Indonesian vegetable noodles).