Thai peanut chicken with a subtle chili note

Ingredients for 4 servings:

• 4 chicken breast fillets, diced (max. 2 x 2 cm)
• 1 large red bell pepper(s), cut into strips
• 1 bunch of spring onions, cut into not too fine rings
• 150 g peanut butter
• 125 ml chicken broth, seasoned
• 3 tbsp soy sauce
• 3 tbsp chili sauce, hot
• 3 tbsp honey
• ½ lemon(s), juice
• ¼ tsp cumin powder
• 1 garlic clove(s), pressed
• 1 tsp ginger, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

a recipe for a 3.5 L. Crock Pot / Slowcooker

First, we add the chicken, bell pepper, and spring onion to the ceramic pot and mix briefly. From the remaining ingredients, we prepare a cold, stirred sauce, which we pour directly over the ingredients. Braising time (in a 200-watt oven): 1 hour on HIGH and 3 hours on LOW. It’s recommended to stir thoroughly after about 2 hours, as the chicken cubes tend to stick together. Finally, season to taste with salt and pepper, or with the sauce ingredients. I serve this dish in small bowls over jasmine or coconut rice.