Chicken Breast Fillet with Peanut Sauce

Ingredients

• 2 red onions
• 1 tsp clarified butter
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 400 ml Chicken broth
• 1 tsp Sambal oelek
• 4 tbsp peanut butter
• 250 g long grain rice
• Salt
• 300 g kidney beans
• 30 g salted peanuts
• 500 g chicken breast fillet
• 3 tbsp Rapeseed oil
• pepper (ground)
• 2 tbsp dried onions
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Peel and dice the onions. Heat clarified butter in a pot and sauté the onions until translucent. Add brown sugar and caramelize briefly. Deglaze with soy sauce and broth; add sambal oelek. Bring to a boil and stir in peanut cream until a thickened sauce forms.

2. 2.

   Cook rice according to package instructions in salted water. Rinse, trim, and blanch kidney beans in boiling salted water for about 8 minutes. Shock in ice water and drain. Roughly chop peanuts.

3. 3.

   Wash chicken breast fillet, pat dry with paper towels, and slice into strips. Heat rapeseed oil in a pan and lightly brown the chicken strips. Add beans, let them warm briefly, then season with salt and pepper.

4. 4.

   Drain rice and serve on deep plates. Distribute beans and chicken over the rice, pour sauce on top. Sprinkle peanuts and dried onions, garnish with fresh coriander leaves.