Green bean and chicken salad with peanut sauce

cocina asiatica
Chinese cuisine
Green bean and chicken salad with peanut sauce
People 4
Portions 4
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prep time
15 min
cooking time
10 min
total time
25 min
prep time
15 min
cooking time
10 min
total time
25 min
  • 3 chicken breast fillets
  • 250 g green beans, undone and cut the ends
Satay sauce
  • 2 spoonfuls of peanut butter
  • 1 tablespoon of soy sauce
  • 1 tablespoon of white wine vinegar
  • 1 tablespoon water
  • 3 teaspoons of refined sugar
  • 2 teaspoons of sesame oil
  1. Wash chicken in cold water jet. Dry with absorbent paper. Put the chicken breasts in a casserole, cover them with water and slowly bring them to the boil. Ta pela, reduce the heat and bring to a simmer a few 3 minutes. Remove the casserole from the afterwards and leave it covered 20 minutes.
  2. Cut the beans diagonally; cook them in boiling water until tender. It's worked in a colander and put in a bowl of ice water until cool.
To make the peanut sauce
  1. Heat the peanut butter in a saucepan and gradually pour in the other ingredients, removing them all.
  2. Drain the beans, dry them with a cloth and arrange them in a fountain. Remove the breasts from the casserole and drain them; cut the meat to a sliced countervetboard. Place the chicken on the jewish, rub over with the peanut sauce and cool it out during 1 hour before serving.
  • Cook chicken 1 day before and keep it covered in the fridge. Sesame oil has a strong flavor and should be used sparingly. It is often mixed with other milder oils, with peanuts, to make marinades and sauces. You can also pour a few drops in the oil used for recipes for sautéed dishes. Once opened, store the container in the fridge to prevent the oil from getting stale.
Recipes easy to https://recetasdecocinafaciles.NET /

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