Chicken with braised bok choy and rice

Boil the rice according to the instructions on the package. Grind the peanuts and the coconut 10 sec. in the food processor. Put 2/3 of the mixture in a deep plate. The raw chicken can then be removed here.

The remainder of the mixture, 1/3 part, which is not used to bread the chicken, can be used in step 4 to spread the final result.

Preheat the oven to 150 ° C.

Cut the chicken fillet into pieces, sprinkle with pepper and salt and remove through the coconut-peanut mixture. Heat the oil in a stir-frying pan in the chicken in 2 min. Around golden brown. Put the chicken in the oven dish and let it cook in the oven for 15 minutes.

Meanwhile, cut the onion into half rings and the bok choy into pieces. Keep the green separately.

Heat the rest of the oil in the wok and fry the onion over high heat 2 min. Add the Bumbu spice and the water and bring to the boil. Add the white part of the pak choi and let it stifle for 10 minutes.

Add the green of the bok choy and mix everything well, so that the greens shrink slightly. Divide the rice and braised vegetables over 4 deep plates and place the chicken on top. Sprinkle with the rest of the coconut peanut mixture.