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 oil, salt, tomato paste, and sambal oelek in a bowl to make a marinade. Cut the chicken breast into strips, add to the marinade, cover, and refrigerate for 45 minutes. While marinating, finely dice the onion and garlic. Cut the bell peppers into thin strips. Peel and core the tomatoes, then coarsely dice the flesh.
2. Heat 2 tablespoons oil in a large casserole over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Fry the chicken for 3-4 minutes, stirring occasionally, until lightly browned.
3. Add the diced onions, bell pepper strips, and sugar snap peas to the casserole. Cook for 3 minutes, stirring occasionally.
4. Pour the white wine into the casserole and simmer for 1-2 minutes, stirring the bottom to deglaze. Add the vegetable stock, apricot jam, and reserved marinade. Stir well.
5. Reduce heat to medium and simmer uncovered for 10 minutes, until the chicken is cooked through (internal temperature 74°C / 165°F). Add the diced tomatoes in the last 2 minutes of cooking. Season with nutmeg, paprika powder, salt, and pepper to taste.
6. Serve with rice.