Summary

Ingredients

• 6 chicken breast fillet (s)
• 1 teaspoon lemon pepper or white pepper
• 4 tablespoon rum (ginger rum) or brown rum
• 160 g peanuts, roasted
• 500 ml coconut milk, unsweetened
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon turmeric
• 1 chilli pepper (s), hot, red
• 1 pinch (s) salt
• some black pepper from the mill
• 0.5 tablespoon ½ oil (peanut oil)
• some sherry, drier
• possibly water or white wine, if necessary

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Instructions

1. Cut 6 chicken breast fillets into strips about 1 cm thick. Season with 1 teaspoon lemon pepper or white pepper, then place in a shallow dish and marinate with 4 tablespoons rum. Refrigerate for 1-2 hours.
2. In a blender, combine 160 g roasted peanuts, 500 ml unsweetened coconut milk, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 onion, 2 garlic cloves, 1 tablespoon turmeric, 1 red chilli pepper, a pinch of salt, black pepper, and a splash of sherry. Blend until smooth.
3. Pour the peanut sauce over the chicken and marinate in the refrigerator overnight.
4. Remove chicken from marinade and pat dry. Heat ½ tablespoon peanut oil in a large pan over medium-high heat. Sear chicken strips until browned on both sides, about 3-4 minutes per side.
5. Add the marinade back to the pan, reduce heat to low, and simmer for 20 minutes, stirring occasionally to prevent burning. Add water or white wine if the sauce thickens too much. Chicken is done when internal temperature reaches 74°C (165°F).
6. Serve with candied sweet potatoes, cooked carrots, cooked Brussels sprouts, and ice-cold lychees or honeydew melon.