Chicken Sauteed in peanut Butter Sauce With Rice 

 

Ingredients: •1½ tablespoons vegetable oil, divided
•1 red pepper, julienned
•4 spring onions, chopped
•60g fresh bean sprouts
•500g chicken breast fillets, cut into cubes
•140g smooth peanut butter
•2 tablespoons soy sauce
•1 teaspoon grated fresh ginger
•110ml chicken stock
Directions:
• Sauté the red pepper, the spring onion and bean sprouts in 1 tablespoon oil until tender but still crunchy, and put aside.
• Use the same pan to sauté chicken, add remaining oil if needed. When chicken is done and juices run clear, and put aside.
• In a saucepan, mix peanut butter, soy sauce and ginger over medium low heat. Add in the chicken stock. Add sautéed vegetables and chicken. Toss to coat all ingredients.
• For the rice: Wash in several changes of cold water, then leave to soak for about 30 minutes in cold water.
• Drain the rice and put in a medium saucepan. Add water to just cover the rice and sprinkle salt. Bring the rice to a boil over medium heat and then cover with lid. Turn the heat down to low and leave to cook for about 10 minutes and then turn off heat. Leave the rice in the saucepan with the lid for about 5 – 7 minutes. Once you are ready to use the rice, fluff it up with a fork.