Zucchini is a vegetable that is available throughout the year. Usually the zucchini is filled in an Italian way, however let’s try the Asian way. Super tasty and something totally different!
1. Cut the chicken into cubes. Wash the zucchini, cut in the long way in half and hollow out with a spoon (keep the flesh). Cut the mushrooms and peppers into small cubes. Chop the onion and press the garlic. Preheat the oven to 175º. C.
2. Heat the rice oil in a wok and fry the onion with the sambal. Add garlic, chicken, mushrooms, paprika, zucchini pulp, chicken cashew spice, soy sauce and peanut butter successively. Let it simmer briefly and finally add the cashew nuts. Tie the sauce with cornstarch if necessary.
3. Put the zucchini on a greased oven dish and fill it with the meat mixture. Cook for 40 minutes in the oven.
4. Remove the stuffed zucchinis from the oven, garnish with chopped spring onion and drizzle to taste with Sweet Chili sauce.
Serviertipp: Mit Reis und Krupuk servieren.
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