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Chicken with vegetables in peanut sauce

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Ingredients for 6 servings:

  • 2 peppers
  • 1 pack of soup vegetables (leeks, carrots, celery, parsley)
  • 1 pack of sugar snap peas
  • 2 large onions
  • 500 g chicken strips
  • 250 g scampi
  • 1 jar peanut butter
  • 1 can coconut milk
  • 250 ml chicken broth
  • 1 handful of nuts (peanuts or cashews)
  • 2 cloves of garlic
  • 1 bunch of spring onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean the vegetables and cut into bite-sized pieces. Brown everything together in a pan. Brown the chicken strips as well. Stir in the jar of peanut butter, coconut milk, and chicken broth and bring to a boil. Clean the scampi and cook them in the sauce. Add the snow peas at the end and cook briefly. Season to taste. Chop the nuts and stir in. The longer it sits, the better it tastes. So it’s great to make ahead. I usually serve it with fragrant rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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