This creamy peanut buttery chicken breast was a real sensation: super creamy, super tasty, super soft. I combined cumin – peanut butter and chili pepper for an amazing unexpected sauce.
Time of preparation
about 20 minutes
Chicken breast: 1 small
Peanut butter: 1 tablespoon
Corn starch: 1 teaspoon
Ground chili pepper to taste
Ground cumin to taste
Soy sauce: 1 tablespoon
Basmati or Jasmine rice: about 100 gr
Garlic: 1 slice
Seeds oil: 2 full tablespoons
Orange juice: 2 tablespoons
Milk: 2 spoons
Zucchini: 1 big
What did I use
a wok pan, a wooden spoon, a little pot, a cutting board, a knife, a little bowl, a whisk
How did I do
I reheated the oil in the wok and cooked the chicken breast until both sides were whitish, then I put it in a dish.
I roughly cut the onion and cleaned the slice of garlic, then I made a sautèed out of them in the wok, adding cumin and chili pepper.
In the little bowl I used the whisk to mix peanut butter, orange juice, soy sauce, milk, corn starch and a glass of water.
I took off the garlic from the sautèed and I poured the sauce in the wok, mixing well and adding the chicken previously cut into cubes.
I let it boil at slow fire for about 10 minutes, while I was cooking the rice in the little pot.
After the chicken, which I took off the wok after it was ready, I cooked the zucchini cleaned and cut in little cubes in the peanut butter sauce until cooked but crunchy. I put in it again the chicken then and mixed together for one minute.
I dried the rice and I served it immediately with the chicken and zucchini.