Chicken goulash with peanuts and mushrooms

Ingredients for 2 servings:

• 400 g chicken fillet(s)
• 3 tbsp soy sauce
• 4 tbsp mineral water
• 1 tbsp sesame oil
• 200 g mushrooms
• 100 g cherry tomatoes or other small tomatoes
• 40 g peanuts, salted
• 3 tbsp oil
• Salt and pepper from the mill
• 100 ml vegetable stock
• 100 ml cream
• 2 tbsp peanut butter
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

Pat the meat dry and cut into cubes. Mix the soy sauce, oil, and mineral water and marinate the meat for 1 hour. Clean and halve the mushrooms. Wash the tomatoes and roughly chop the peanuts. Heat 2 tablespoons of oil in a pan and fry the mushrooms, turning occasionally, for 5 minutes until golden brown. Season with salt and pepper. Brown the meat in a tablespoon of hot oil for about 5 minutes. Deglaze with the stock and cream and simmer for 5 minutes. Add the tomatoes, mushrooms, and peanut butter to the meat and simmer for another 5 minutes. Add half of the parsley. Season with salt and pepper. Sprinkle with the remaining parsley and the peanuts. Basmati rice goes well with this dish.