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Crispy Peanut Chicken | Creamy Wok Delight in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Saftiges Hähnchenbrustfilet und knackiges Wok-Gemüse in einer samtig-aromatischen Erdnusssauce mit Sojasauce, geröstetem Sesamöl und frischer Limette. Perfekt serviert mit duftendem Jasminreis – blitzschnell, proteinreich und voller Geschmack!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions, then keep warm.
Cut the chicken breast fillet into bite-sized, thin strips. Wash and halve the sugar snap peas. Deseed the red bell pepper and cut into thin strips. Peel and finely chop the garlic and ginger. Clean the spring onions and cut into thin rings, setting aside the dark green parts for garnish.
For the aromatic sauce, stir the creamy peanut butter with the soy sauce, toasted sesame oil, brown cane sugar, juice of half a lime, and approx. 60–80 ml of lukewarm water until smooth and a velvety consistency forms.
Chef's tip
Tip for extra crunch: Briefly toast the unsalted peanuts in a small dry pan without fat before serving – this noticeably enhances the nutty aroma even further.
Variation idea: For a vegetarian or vegan version, the chicken can be replaced 1:1 with firm, crisply fried tofu.
30 min
Under an hour
