Fast chicken with peanut sauce and rice

• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 100 milliliters of coconut milk
• 3 tablespoons ketjap manis
• 2 tablespoons sweet chili sauce
• 2 generous tablespoons of peanut butter
• 600 grams chicken thighs, cut into large pieces
• Sprinkle salt and pepper
• 1 bag of Thai stir-fry vegetables (200 grams)
• 300 grams of rice of your choice
• 2 tablespoons ketjap manis
• 4 eggs boiled or fried
• 4 tsp The Spice Club Indo·ORDER 🛍️
• 4 tsp The Spice Club Poke (Optional for garnish)·ORDER 🛍️
• 4 tsp The Spice Club Poke (Optional for garnish)·ORDER 🛍️

Step 1: Rice and eggs

• Cook the rice according to the instructions on the package.
• Boil the eggs for 5 minutes and then peel them.

Step 2: Prepare the chicken in peanut sauce

• Marinate the chicken thighs with 2 tsp The Spice Club Indo, salt and pepper.
• Heat a dash of oil in a frying pan and fry the marinated chicken until golden brown on all sides.
• Add the finely chopped onion and garlic and fry briefly until soft and fragrant.
• Then mix the ketjap manis, coconut milk, sweet chili sauce and peanut butter with the chicken.
• Let the mixture simmer gently for 15 minutes with the lid on the pan, stirring occasionally. If you want a thicker sauce, leave the lid off the pan for the last few minutes.

Step 3: Stir-fry vegetables and rice

• Heat a dash of oil in a wok or large frying pan and stir-fry the Thai stir-fry vegetables with a pinch of pepper and 2 tsp The Spice Club Indo.
• Add the cooked rice and stir it into the vegetables together with 2 tablespoons of ketjap manis. Stir-fry over high heat until everything is heated through and the flavors have blended. Season with additional salt and pepper if necessary.

Step 4: Serve

• Serve the cooked rice and stir-fried vegetables together with the chicken in peanut sauce.
• Garnish the dish with fried onions, peanuts and boiled egg wedges.
• Enjoy your homemade Indo-style chicken dish!