Servings: 4
Preparation: 5 minutes
Cooking: 15 minutes
Ingredients
3 Quebec chicken breasts, cut into large cubes
60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
1 onion, chopped
2 red peppers, julienned
2 cloves garlic, minced
30 ml (2 tbsp) ginger, minced
15 ml (1 tbsp) lemongrass, minced
60 ml (4 tbsp) soy sauce
60 ml (4 tbsp) rice vinegar
250 ml (1 cup) peanut butter
250 ml (1 cup) coconut milk
15 ml (1 tbsp) Sambal Oelek hot sauce
2 limes, zest
120 ml (8 tbsp) fresh coriander leaves, chopped
1 L (4 cups) leaves fresh spinach
4 servings of cooked rice
Salt and pepper to taste
Preparation
In a hot pan, brown the chicken cubes coated with Mycryo butter or in the fat of your choice, 2 to 3 minutes on each side.
Add the onion, peppers and continue cooking for 1 minute.
Add the garlic, ginger, lemongrass, soy sauce, rice vinegar and sauté for 1 minute.
Then add the peanut butter, coconut milk, hot sauce, lime zest and simmer for 5 minutes.
Add the coriander, spinach leaves and serve on the rice.
