John Myers
Ingredients for 3 servings:
- 2 large chicken breasts
- 1 large zucchini
- 1 large bell pepper
- 1 onion(s) or some spring onions
- 2 small carrots
- Oil, e.g. coconut oil
- ½ pack of mung bean sprouts
- ½ pack of pea pods
- 5 tbsp peanut butter (with crunch if you like)
- 2 tbsp tomato paste
- 300 ml vegetable stock
- 1 can coconut milk
- salt and pepper
- Cayenne pepper
- Garlic granules
- Paprika powder, sweet
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Cut the chicken breasts into small pieces. Quarter and slice the zucchini. Slice the carrots and bell peppers. Finely chop the onion or spring onions. Heat the oil (coconut oil works well) and sear the meat on all sides. Set the meat aside and briefly sear the prepared vegetables. Return the meat to the pan. Add the tomato paste and sauté, then deglaze with the vegetable stock. Stir in the peanut butter and coconut milk. Season to taste and simmer for about 10 minutes. To keep the sprouts and pods crisp, add them just before serving. Serve with rice.
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