Summary

Ingredients

• 400 g chicken breast fillet (s), but it also works with turkey
• 0.5 ½ lime (s), juice it
• 1 teaspoon, heaped sambal oelek
• 3 tablespoon oil
• 1 medium onion (s)
• 2 cloves garlic)
• Bell pepper (s), half a red, half a green and half a yellow
• 2 tomato (s)
• 50 ml vegetable stock
• 50 ml white wine
• 1 tablespoon apricot jam
• nutmeg
• Paprika powder, hot as rose
• salt and pepper
• 1 tablespoon tomato paste
• 20 g suar snap peas

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Instructions

1. Mix the lime juice, 1 tablespoon of oil, a good pinch of salt, the tomato paste and the sambal oelek into a marinade and marinate the lightly salted meat cut into strips for 30 - 60 minutes. Then keep the marinade! Finely dice the onions and garlic and cut the peppers into fine strips. Peel and core the tomatoes, coarsely dice the pulp.
2. Heat 2 tablespoons of oil in a suitable casserole and fry the meat in it. Then add the onions, bell peppers and the sugar snap peas. After a few minutes, deglaze with the white wine and reduce the wine a little. Add the vegetable stock, the jam and the marinade and let everything simmer for about 10 minutes. Just before the end of the cooking time, add the tomatoes and season with the spices.
3. Rice goes very well with it.