1 red paprika
150g snow peas
1 bunch of green onions
200g sprouts (mixed or plainly soy)
300g peanut butter
250ml chicken stock
soy sauce, salt, pepper, honey, garlic, oil as marinate for the poultry
How to cook it:
1 day before preparing: Marinate the poultry.
Therefore cut the poultry into slices. Mix oil, garlic, honey, salt, pepper and soy sauce. Put the poultry into this mixture and put it into the fridge for ~ 24 hours.
Prepare the chicken stock in a small pot and let it boil. Then add the peanut butter, stir until you have a smooth sauce. Add the cream and some soy sauce. Don’t let it boil anymore, only keep it warm. Season to taste it with some pepper or chili flakes.
Clean all the vegetables and cut them into small slices.
Heat some oil in a pan or wok.
First add the carrot with some dashes of sugar. Sauté the carrots, then add the paprika. Sauté both for a short while. Add the sprouts, snow peas and green onions. Mix everything and season to taste with some soy sauce.
Cook the rice in salty water.
Remove the sauce you used to marinate the poultry, then sear the poultry in a pan.
Be careful: You’ll have to do all those steps at nearly the same moment. You should have cut everything into slices before starting to cook.
Start with preparing the rice, then the sauce, the next step should be searing the poultry and the vegetables.
Serve and enjoy!