For ➍2 tbs white sesame seeds
1 clove garlic
½ lime
3 tbs sunflower oil
100 g peanut butter
20 cl coconut milk
2 tbs soy sauce
1 tbs ginger syrup
400 g chicken fillet, cubed
1 red pepper
800 g Japanese wok vegetables like chestnut mushrooms & pods
Heat a frying pan without oil or butter and roast the sesame seedsgolden brown in 1 m . Let cool on a plate.
Finely chop the garlic. Squeeze half the lime. Heat half of the oil in a thick-bottomed saucepan and fry the garlic 2 m. Add the peanut butter and coconut milk and heat, stirring, just below the boiling point. Stir in the soy sauce, ginger syrup and lime juice and keep stirring until the sauce thickens.
Meanwhile, heat the rest of the oil in a wok and fry the chicken fillet cubes for 2 m over high heat. Cut the red pepper in half lengthwise and remove the seeds. Finely chop the meat. Add the wok vegetables and the red pepper to the chicken and stir-fry for 5 m. Season with pepper and possibly salt.
Spread on deep plates, sprinkle with the sesame seeds and serve with the peanut sauce.
Finely chop the garlic. Squeeze half the lime. Heat half of the oil in a thick-bottomed saucepan and fry the garlic 2 m. Add the peanut butter and coconut milk and heat, stirring, just below the boiling point. Stir in the soy sauce, ginger syrup and lime juice and keep stirring until the sauce thickens.
Meanwhile, heat the rest of the oil in a wok and fry the chicken fillet cubes for 2 m over high heat. Cut the red pepper in half lengthwise and remove the seeds. Finely chop the meat. Add the wok vegetables and the red pepper to the chicken and stir-fry for 5 m. Season with pepper and possibly salt.
Spread on deep plates, sprinkle with the sesame seeds and serve with the peanut sauce.
