Quinoa goreng with strips of chicken in peanut sauce

Cook the quinoa according to the instructions on the package. Cut the chicken fillet into slices and sprinkle with salt and pepper.

Heat half the oil in a large frying pan and fry the chicken strips in two parts around brown. Put the meat back on a plate. Stir in the satay sauce with the amount of water according to the package through the shortening and heat to a smooth peanut sauce while stirring. Spoon the chicken strips through the peanut sauce and let it simmer for another 10 minutes.

Cut the leek into rings, the winter carrot into slices and the peppers into cubes. In the meantime, heat the remaining oil in the stir-fry stir-fry the leeks, carrots and peppers for 2-3 minutes. Stir in the herbs and add 15 ml of water per person. Let the vegetables simmer in 2-3 minutes.

Spoon the gare quinoa spoon through the vegetables and mix well. Warm the dish thoroughly while reheating. Serve the quinoa goreng with the chicken strips with peanut sauce, some atjar tjampoer and put some krupuk on it.