Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 bunch spring onion (s)
• 1 clove garlic
• 30 g pine nuts
• 2 tablespoon peanut butter (alternatively peanut cream with pieces)
• 150 ml chicken broth
• 1 tablespoon tomato paste
• 150 g rice
• salt
• Chilli, dried, ground

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Instructions

1. Cut the chicken breast fillet into cubes.
2. Clean the spring onions, cut the white and light green part diagonally into small rings. Core the chilli peppers and cut into narrow strips.
3. Peel, crush and finely chop the garlic clove. Roast the pine nuts in a dry pan while stirring until light brown, then set aside.
4. Heat the oil in the pan and add the meat, spring onions, chillies and garlic, sear them and then continue to fry for about 5 minutes.
5. Whisk the chicken stock, peanut butter and tomato paste and add to the pan. Simmer for about 10 minutes, then add the pine nuts and season with salt.
6. Boil rice and serve with it.