Chicken Breast with Peanut Sauce, Vegetables, Mushrooms and Mie Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g chicken breast, cut into cubes
- 2 onion (s), thinly wedged
- 2 tablespoon vegetable oil
- 250 g carrot (s), thinly sliced
- 250 g mushrooms, quartered
- 400 ml coconut milk
- 150 ml chicken broth, 1 teaspoon instant broth
- 3 tablespoon peanut cream
- 2 teaspoons, cut sambal oelek, more or less, depending on the degree heat required
- 150 g pasta (Mie-)
- 4 tablespoon soy sauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the vegetable oil in the wok until it smokes. Sear the chicken breast and onions for about 3 minutes. Keep turning with a wooden spoon and then pushing it up a little at the edge. Place the carrots in the center of the wok, continue to fry for 2 minutes on the highest level and turn. Add mushrooms and fry for another 2 minutes.
- Add coconut milk, chicken broth, peanut cream, soy sauce and sambal oelek and stir everything well.
- Put the lid on, set the hotplate to the lowest setting and let it steep for 3 minutes.
- In the meantime, bring 1.5 liters of water to the boil, remove from the stove and add the Mie noodles to the water. After 4 minutes, pour the pasta on a sieve.
- Also put the noodles in the wok, mix everything well, season with soy sauce, salt and pepper. Serve.
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