Chicken Breast Fillets with Mango and Peanut Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken breast, thinly sliced
- 3 clove (s) garlic, pressed through
- 1 tablespoon ginger, freshly grated
- 3 tablespoon soy sauce, light
- 1 red pepper (s), diced
- 1 mango (s), ripe, firm, cut into lozenges
- 1 teaspoon curry paste, red, or chilli in rings
- 1 tablespoon peanut butter
- 2 tablespoon oil, (peanut or rapeseed oil)
- 50 ml water
Print Recipe
Pin Recipe Instructions
- Peel and grate the fresh ginger, peel off the garlic cloves and press through the press and mix both with the soy sauce.
- Wash the chicken breast fillet and pat dry, remove the tendons and cut into fine strips. Mix with the above paste and cover and marinate in the refrigerator for about 30 minutes.
- In the meantime, wash, core and finely dice the peppers.
- Peel the mango, cut the flesh into diamonds.
- Heat the oil, fry the curry paste briefly in it, then add the chicken breast strips and fry them sharply. Add the pepper cubes and cook over medium heat until firm to the bite.
- Deglaze with approx. 50 ml of water and then stir in the peanut butter.
- Finally, heat the mango in it, but don`t overheat it.
- Serve immediately.
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