Chicken in peanut sauce with rice and cucumber salad
Strips of chicken and apple in a creamy sauce of peanut butter, soy and a little fresh chilli, topped with spring onion and chopped peanuts. Served with jasmine rice and a crunchy cucumber salad with sesame oil. Many make the sauce with coconut milk instead of cream.
- 35 minTime
- 25 minHands-on
- 4Portions
- ≈ 40 krper portion
- 740kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 2Apples
- 2 clovesGarlic
- 1Chili, fresh red
- 1 dlPeanuts, salted
- 1 tbspButter
- to tasteSalt
- 2 ½ dlCooking cream
- ≈ 1 dlWater
- 1 cubeChicken stock, cube
- 2 tbspPeanut butter
- 1 tbspSoy sauce
- ½Lime, juice
- 2Spring onions
On the side
- 3 ½ dlRice, jasmine rice
- 1Cucumber
- 1 tbspVinegar, ideally rice vinegar
- 1 tspSesame oil
- 3 mlChili flakes (optional)
Method
- Cook the rice according to the packet instructions.
- Cut the chicken into strips. Core the apples and cut them into thin wedges. Chop the garlic, deseed and finely chop the chilli, and roughly chop the peanuts.
- Brown the chicken in the butter in a sauté pan or deep frying pan over a high heat until coloured all over. Season lightly with salt.
- Add the garlic, apple and chilli and fry for a minute.
- Pour in the cream and water, crumble in the stock cube and stir in the peanut butter and soy sauce. Bring to the boil.
- Simmer for about 8 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Make the cucumber salad while the sauce simmers: lightly crush the cucumber with a rolling pin and cut it into chunks. Mix with the vinegar, sesame oil and a little salt, and the chilli flakes if you like.
- Squeeze the lime juice into the sauce and season with salt. Slice the spring onions and scatter them over the chicken with the peanuts. Serve with the rice and cucumber salad.
The cost is estimated from Swedish grocery prices.
