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Chicken with zucchini and peppers in peanut-coconut sauce

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Ingredients for 3 servings:

  • 400 g chicken breast fillet(s)
  • 1 m.-large zucchini
  • 1 pointed pepper, red
  • 1 clove(s) garlic
  • 1 cm ginger root
  • 1 pepper or chili powder
  • Salt
  • pepper
  • ½ can coconut milk
  • 2 tbsp peanut butter
  • Coriander leaves
  • Oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken breast and bell peppers into bite-sized pieces. Chop the garlic, chili peppers, and ginger into very small pieces. Halve the zucchini lengthwise and slice them. Sauté the chicken pieces and zucchini in a wok or pan with oil and add the garlic, ginger, and chili peppers. Season with salt and pepper. Add the bell peppers and cook for a few minutes. Then add the coconut milk and peanut butter. Garnish with fresh cilantro, if desired. Serves 2-3 without a side dish; 4 with 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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