Chicken in a creamy tomato and peanut sauce with rice and broccoli

Preparation

1. Tip the rice into a pan of water and cook it as the manufacturer recommends on the packet.
2. Cut the chicken breast into thin, wide strips. Cut the onion into thin wedges, grate the ginger and crush the garlic.
3. In a bowl, combine the passata with the peanut butter, ginger and garlic, then coat the chicken strips in this mixture.
4. Heat the olive oil in a frying pan, turn the heat down and cook the onion until soft and translucent.
5. Add the chicken together with the sauce from the bowl and fry for 5 minutes, stirring now and then.
6. Pour in the 30% cream, cover the pan and simmer for 10 minutes, until the meat is cooked through. When there is a minute left, stir in the tomato purée.
7. While it simmers, divide the broccoli into florets and steam them.
8. Season the sauce with the soy sauce and the juice squeezed from the lime.
9. Divide the rice and broccoli between plates, put the chicken in its sauce alongside and scatter everything with chopped chives.

Why keep it in your rotation

The peanut butter in the sauce brings creaminess and depth without a long simmer. The rice and broccoli cook in the same time as the sauce, so the whole dinner is ready at once.