Informations supplémentaires
25 min.
|
858 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic and peanuts. Grind peanuts into a fine powder for toddlers. Cut the pepper into pieces. Separate the cilantro leaves from the stems. Cut the lime in half. On a separate board, cut the chicken into pieces.
2. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat 10-12 minutes.
3. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Cook the chicken pieces 2-3 minutes on each side. Season with salt and pepper. Remove and reserve.
4. Make the sauce
In the same pan, add the peppers and cook for 2-3 minutes. Add the garlic and the chili flakes, to taste. Cook for 1-2 minutes. Add the peanut butter, the coconut milk and 120 2P | 180 3P ml of water. Mix well.
5. Assemble
Return the chicken, lower the heat and cover. Simmer for 8-10 minutes. Add the honey, the fish sauce and the lime juice. Mix well and cook for another 1-2 minutes.
6. Plate your dish
Serve the chicken in peanut sauce with the rice. Garnish with the cilantro leaves and the peanuts. Bon appétit!
4unitChicken Thighs
160mlCoconut Milk
60mlPeanut Butter
1unitGarlic Clove(s)
5mlChili Flakes
1unitCilantro
1unitPepper
1unitLime
15mlPeanuts
1unitHoney
15mlFish Sauce
140gBasmati Rice
What you need
Pot, pan.
858 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
43g
66%
cholesterol
118mg
39%
fiber
5g
20%
protein
41g
saturated
21g
105%
sodium
856mg
36%
sugar
16g
trans
0g