Chicken with Zucchini and Bell Pepper in Peanut Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g chicken breast fillet (s)
- 1 zucchini
- 1 pointed pepper, red
- 1 clove garlic
- 1 cm ginger root
- 1 hot pepper, or chili powder
- salt
- pepper
- 0.5 can ½ coconut milk
- 2 tablespoon peanut butter
- Coriander green
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast and peppers into bite-sized pieces. Cut the garlic, pepperoni and ginger into very small pieces. Halve the zucchini lengthways and cut into slices.
- Fry the chicken pieces and zucchini in a wok or pan with oil and add the garlic, ginger and hot peppers. Season with salt and pepper. Add paprika and cook for a few minutes. Then add the coconut milk and peanut cream. Garnish with fresh coriander if you like.
- Sufficient for 2-3 servings without a side dish, 4 servings with rice.
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