Chicken in peanut sauce

Ingredients for 8 servings:

• 800 g chicken breast fillet(s)
• 1 zucchini
• 1 carrot(s)
• 1 bell pepper(s)
• 100 g soy sprouts
• 2 cans of coconut milk
• 250 g peanut butter
• 2 cubes of vegetable stock
• Salt
• pepper
• some cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the meat into small strips and fry in a deep pan or wok. In the meantime, clean the vegetables and chop them up, then add them to the meat. Dissolve the vegetable stock in half a cup of hot water and mix it with the coconut milk and peanut butter in a large bowl. The peanut butter is best stirred in with a whisk. This takes a while as it is very thick. Season with salt and pepper and pour it over the meat and vegetables in the pan. Bring everything to a boil and simmer for a few minutes. If you want the sauce to be a little thicker, you can now mix some cornstarch with a little water in a cup and gradually stir it into the sauce as quickly as possible. Finally, bring back to a boil. Rice goes very well with this.