1 bell pepper
400 to 500 gr chicken breast in cubes
300 gr carrots
300 gr green beans
125 gr bean sprouts
2 x 2 cm ginger
1 tbsp wok oil
1 clove of garlic
Pepper and salt
4 tbsp peanuts (unsalted)
Optional bread to serve with it
2 tablespoons brown sugar
2 tbsp soy sauce
½ teaspoon sambal oelek (or more)
150 ml soy milk
5 tbsp peanut butter (organic)
If necessary, scrape the carrots and remove the ends of the beans. Boil or steam the carrots and beans until al dente. Finely chop the garlic, onion and ginger and fry in the wok oil. Cut the carrots into pieces and add to the onion. Then add the green beans. Cut the bell pepper into thin strips and fry with the carrots and beans for about 7 minutes.
Meanwhile, heat a little oil in another pan and fry the chicken breast until golden brown. Add the bean sprouts to the stir-fry vegetables for the last 2 minutes. Season both the chicken and vegetables with a pinch of salt and pepper. For the peanut sauce, heat the milk and caster sugar in a pan and stir gently until the sugar has dissolved. Gradually add the peanut butter until it is fully incorporated into the sauce. Add the soy sauce and stir.
Add the sambal, do this in small amounts so that you can taste how spicy the sauce is in between. Let the sauce thicken for a few minutes. If the sauce gets too thick, you can add some milk. Divide the vegetables on a plate and scoop some chicken cubes on top. Spoon some of the homemade peanut sauce on top and sprinkle with some coarsely chopped peanuts. Nice to dip with some bread.
You can also stir the peanut sauce into the chicken and then spoon it over the vegetables.
Source: Leukerecepten by leukerecepten-nl.
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