Poultry dishes

Entree

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Recipe from Malaysia for 4 persons

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Ingredients

4 chicken breasts, sliced
2 tbsp starch
3 tbsp oil
1 inch fresh ginger, grated
1 clove garlic, minced
1 tsp cayenne pepper
2 tbsp peanutbutter
1 heaped tsp sambal (chilipaste)
6 spring onions, sliced
1 1/2 cup thin coconutmilk
1 tsp sugar
1 tbsp fishsauce (nam pla)

For garnish
some peanuts, roughly chopped, roasted and unsalted
bunch of fresh cilantro/coriander chopped
slices of cucumber
some lettuce leaves

Preparation

Coat chicken with starch.

Heat wok and oil, stirfry ginger and garlic for 1 minute, don't let it color too much. Add chicke and stir until golden. Ad cayenne, peanutbutter, chilipaste and spring onions after another minute start adding the coconutmilk until a smooth, thickened sauce forms. Add sugar and fishsauce to taste. Leave to simmer for 3 mins.

Serve garnished with lettuce, peanuts, cucumber and coriander/cilantro, with rice.

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