Summary

Ingredients

• 1 small chilli pepper (s), red
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 1 clove garlic
• 400 g chicken fillet (s)
• some oil
• 2 tablespoon, heaped tomato paste
• 2 tablespoon, heaped peanut butter
• 600 ml chicken broth
• salt and pepper
• 1 flatbread (s)

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Instructions

1. Halve or quarter the chilli and bell peppers, remove the white seeds and partitions. Rinse the chilli and paprika. Finely chop the chilli pepper, cut the peppers into cubes. Clean and rinse the spring onions and cut into rings. Peel the garlic. Rinse the chicken, pat dry and cut into strips.
2. Heat the oil in a wok pan and briefly fry the onion rings in it. Add the chicken, chopped chilli and diced paprika and stir-fry for about 3 minutes. Squeeze in the garlic and fry briefly. Mix the tomato paste, peanut cream and chicken broth together and pour into the pan. Let it simmer until the mixture is a little thick. Season to taste with salt and pepper.
3. Serve with the flatbread.