Chicken slices à la Teresa

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 75 g sugar snap peas
• 100 g mushrooms
• 500 g chicken fillet(s)
• 2 tbsp oil
• salt and pepper
• 1 tsp curry
• 150 ml vegetable stock
• 400 ml coconut milk, creamy
• 50 g peanuts, salted
• 3 stalks of coriander

Instructions

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

Clean and wash the bell peppers and cut into strips. Wash and halve the snow peas. Clean and quarter the mushrooms. Wash the chicken fillets, pat dry, and dice them. Heat oil in a pan and brown the meat on all sides. Add the bell peppers and snow peas and sauté. Season with salt, pepper, and curry powder. Deglaze with stock and coconut milk and simmer for about five minutes. Chop the peanuts and roast them in a pan without fat until golden brown. Add them to the shredded meat along with the mushrooms. Pick the coriander leaves. Garnish the shredded meat with the coriander leaves and serve. Serve with rice or bread.