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Wok stir-fried vegetables, chicken & peanut butter sauce
Serves two :
2 chicken cutlets
1 garlic clove
140 grams white rice
Cook the rice according to the instructions on the pack. Drain at the end of cooking. Set aside.
Use a vegetable peeler to cut the courgette and carrots into thin strips.
Cut the chicken into pieces. Set aside.
Heat a drizzle of olive oil in a large frying pan or wok. Add the carrots and courgette. Season with salt and pepper and fry for 5-6 minutes. Set aside.
In the same pan, add a drizzle of olive oil and fry the chicken for 5-6 minutes, stirring regularly, until golden and cooked through.
Meanwhile, prepare the peanut butter sauce : in a bowl, stir the peanut butter, soy sauce and grated garlic. If necessary, add a bit of water to adjust the consistency.
Add the vegetables set aside in the pan with the chicken, then pour over the peanut sauce. Stir everything together over a low heat for 3 minutes.
Place the rice and the pan-fried vegetables and chicken on a plate. Sprinkle with sesame seeds, if you have any.
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