Chicken satay with stir-fried egg rice and a peanut chili sauce

Ingredients for 2 servings:

• 600 g chicken breast fillet(s)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 3 garlic cloves
• 1 tsp honey or sugar
• 1 tsp turmeric powder
• some cumin powder
• tbsp, levelled coriander powder
• n. B. ginger powder
• 1 cup basmati rice (coffee cup)
• 4 eggs
• 3 spring onions
• 2 tbsp soy sauce
• 2 tsp fish sauce
• 1 tsp sesame seeds
• e.g. chili powder
• e.g. salt and pepper
• n. B. cumin powder
• n. B. Coriander powder
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp peanut butter, crunchy
• 1 dashes lemon juice
• 1 dashes rice vinegar, or other vinegar
• 1 garlic clove(s)
• n. B. Chili flakes for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut the chicken breast into long strips. Make a marinade with 3 crushed cloves of garlic, sesame oil, fish sauce, soy sauce, ginger, chili, honey or sugar, turmeric, a little cumin, and coriander, and mix well with the chicken. Refrigerate overnight. The same evening, wash the rice and boil it in salted water, let it cool, and also refrigerate it. The next day, skewer the meat strips in wavy patterns and fry them in a pan. At the same time, fry the rice in sesame oil in a wok (or pan) until well-fried. Then add the eggs and fry, stirring constantly. Season with soy sauce, fish sauce, chili, pepper, and a little cumin. Finally, stir in some sliced ​​spring onions and remove from the heat. For the peanut sauce, briefly roast a crushed clove of garlic in the sesame oil. Add the peanut butter, soy sauce, lemon juice, vinegar, and water and bring to a boil briefly until everything is smooth. Now arrange everything on a plate, garnish the rice with sesame seeds and fresh spring onion rings, and sprinkle the peanut sauce with chili flakes.