Peanut chicken from the wok

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 large onion(s)
• 250g basmati
• 2 tbsp oil
• 200 ml coconut milk
• 200 ml milk, 1.5% fat
• 3 tbsp soy sauce
• 2 tbsp peanut butter
• 1 bunch of chives
• 4 tsp peanuts, salted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Recipe from my gym

Prepare rice according to the package instructions. Meanwhile, wash the meat, pat dry, and roughly dice. Peel the onion, halve it, and slice it into strips. Heat the oil in a wok and sear the meat all over for 3-4 minutes. Add the onion and stir-fry for 1-2 minutes. Season with salt and pepper. Deglaze with coconut milk, milk, and 3 tablespoons of soy sauce, and bring to a boil. Stir in the peanut butter and simmer for 3-4 minutes, stirring continuously. Season with soy sauce and pepper to taste. Wash the chives, pat dry, and finely chop them. Roughly chop the peanuts. Serve the chicken with the rice and sprinkle with peanuts and chives.