Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 large vegetable onion (s)
• 250 g basmati
• 2 tablespoons oil
• 200 ml coconut milk
• 200 ml milk, 1.5% fat
• 3 tablespoon soy sauce
• 2 tablespoon peanut butter
• 1 bunch chives
• 4 teaspoons peanuts, salted

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Instructions

1. Prepare rice according to the instructions on the packet.
2. In the meantime, wash the meat, pat dry and roughly dice. Peel the onion, cut in half and cut into strips.
3. Heat the oil in a wok pan and cook off the meat for 3-4 minutes. Add onion and fry for 1-2 minutes. Season with salt and pepper. Deglaze with coconut milk, milk and 3 tablespoon soy sauce and bring to the boil. Stir in peanut butter and simmer for 3-4 minutes, stirring. Season with soy sauce and pepper.
4. Wash the chives, pat dry and cut into fine rolls. Roughly chop the peanuts.
5. Serve the chicken with the rice and sprinkle with peanuts and chives.