Chicken with Vegetables in Coconut-peanut Sauce

Summary

Ingredients

• 1 m. Broccoli
• 3 large carrot (s)
• 1 red pepper (s)
• 1 zucchini
• 150 g mun bean sprouts (mun bean sprouts)
• 0.5 ½ bunch spring onion (s)
• 1 can coconut milk (400 ml)
• 700 ml vegetable stock
• 1 can peanuts, salted, or alternatively peanut butter with crunch
• 1 chilli pepper (s), red
• 2 cloves garlic
• 400 g chicken breast or chicken schnitzel
• 2 tablespoon cornstarch
• salt and pepper
• 1 stalk lemongrass

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Instructions

1. Wash the vegetables, peel the carrots. Then cut the carrots diagonally into approx. 0.5 cm thick slices. Halve the zucchini and cut into pieces at an angle - approx. 0.5 cm. Remove the seeds from the pepper and cut into strips as thick as a thumb. Cut off the stalk from the broccoli and cut the head into small florets.
2. Tip: I like to process the stalk with - clean the stalk and cut into approx. 0.5 cm slices. If you don`t like it, leave it out.
3. Now cut the spring onions into rings. Pound in the lemongrass at the end of the stem (works best with a meat tenderizer or a saucepan base). Core the chilli pepper and cut into fine rings. Peel and chop the garlic cloves.
4. Put about 3/4 of the peanuts in a tall vessel, add 1 tablespoon of OIL and use the mixer to create a slightly coarser peanut butter.
5. Tip: The remaining peanuts are roasted and later given over the meal. But if you want to save yourself this commute, just take 2 tablespoon peanut butter with crunch. A can of peanuts may be more likely to be in the household than peanut butter, and in principle it is made quickly. You don`t necessarily have to buy a whole glass.
6. Now heat some oil in a saucepan while cutting the chicken into pieces. Put the meat in the oil, fry all over and let it take on color. Add the garlic, chilli and the spring onions and fry, then add the lemongrass to the meat and sweat it too. Pour in the vegetable stock and let everything simmer briefly. Since the carrots take a little longer than the other vegetables, add them to the saucepan first and simmer for 3 - 4 minutes. Then add the remaining vegetables, peanut butter and coconut milk to the pot and cook for another 4 - 5 minutes on a medium heat until the vegetables are firm to the bite. Fish out the lemongrass and season with salt and pepper. If the sauce is too thin for you, you can add 1 - 2 tablespoons of cornstarch to it.
7. When the sauce is ready, fold in the mung bean sprouts and let them steep in the sauce. Then serve and sprinkle with the remaining roasted peanuts.
8. Jasmine rice goes well with this. With me noodles, for example, it is also very tasty.

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