Chicken in peanut sauce with paprika and lentils-cauliflower rice

Name: chicken in peanut sauce with paprika and lentils-cauliflower rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 pointed pepper; 1 toe garlic; 2 el peanut oil; 300 g chicken tenderloins; 400 g baking flour; 400 g canned lentils; 4 el peanut butter; 1 el sambal manis; 150 ml tap water; 10 g fresh coriander

Chicken tenderloins with paprika, cauliflower rice and lentils with a quick peanut sauce of peanut butter, sambal manis and water.

Ingredients

Directions

Halve the peppers in the length, remove the seeds and cut the flesh in half rings. Slice the garlic.
Heat the oil in a skillet and fry the chicken in 2 min. On high heat around golden brown.
Add the peppers and garlic and cook for 5 minutes on medium heat. Season with black pepper and salt.
Meanwhile, heat the remaining oil in a stirring stir-fry, the cauliflower rice 2 min.
Rinse the lentils under cold running water, add to the rice and heat for another 2-3 minutes. Season with black pepper and salt.
Put the peanut butter, sambal and the water in a saucepan, bring to the boil and cook for 1-2 minutes on low heat until smooth. Stir in the chicken and paprika.
Slice the coriander. Spread the cauliflower-lentil rice over deep plates.
Divide the chicken with sauce over it. Sprinkle with the coriander.