Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 piece (s) ginger, fresher
• 5 tablespoon oil
• 250 g basmati
• Salt water
• 1 bunch spring onion (s)
• 250 g carrot (s)
• 2 tablespoon cornstarch
• 2 tablespoon coriander greens or parsley
• 2 tablespoon peanut cream
• 200 ml milk
• 200 g natural yourt (whole milk yourt)
• salt and pepper
• 1 chilli pepper (s)

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Instructions

1. Rinse 600 g chicken breast fillets with cold water and pat dry. Cut into thin strips. Halve 1 chilli pepper lengthways, remove seeds and white pith, rinse, and cut into thin strips. Peel and finely mince 1 piece ginger. In a bowl, combine 2 tablespoons oil with the chilli and ginger. Add chicken strips, toss to coat, cover, and refrigerate.
2. Cook 250 g basmati rice in salt water according to package instructions.
3. While rice cooks, clean, wash, and diagonally cut 1 bunch spring onions into 2 cm pieces. Wash and peel 250 g carrots, then cut into 5 cm long strips.
4. Remove chicken from marinade and dust lightly with 2 tablespoons cornstarch. Heat 2 tablespoons oil in a large pan over medium-high heat. Working in batches, fry chicken strips for 2–3 minutes per batch until golden and cooked through (internal temperature 74°C / 165°F). Transfer to a plate.
5. Add 1 tablespoon oil to the pan, fry the carrot strips for 2 minutes, then add spring onions and cooked chicken back to the pan. Cook for another 3 minutes.
6. Remove pan from heat. Finely chop 1 tablespoon of the coriander greens or parsley. In a small bowl, whisk together 2 tablespoons peanut cream, 200 ml milk, 200 g yogurt, and chopped herbs. Pour this mixture into the pan with chicken and vegetables, stirring gently to combine. Season with salt and pepper.
7. Drain rice and serve alongside the chicken in peanut sauce, with the remaining coriander greens or parsley sprinkled on top.