400 grams / 2 pieces skinless and boneless whole chicken legs
1 head broccoli
1 large red bell pepper
1 clove garlic , minced
1 teaspoon finely chopped ginger
1/4 cup coconut cream
2 tablespoon broth or warm water
2 tablespoon soy sauce
2 tablespoon creamy peanut butter
1 tablespoon chili paste / sauce
2 teaspoon grated lime rind
1 1/2 tablespoon lime juice
1 teaspoon sesame oil
1/4 teaspoon ground cumin
some lightly salted peanuts , to garnish
* Cut chicken legs into four , season with salt , ground white pepper , 1/2 teaspoon sesame oil and 1/2 teaspoon tapioca starch mix well and set aside ,
* Cut broccoli into florets , trim and peeled the tough outer layer of the stalk and cut into sticks . Blanch in a boiling water for 1 minute , rinse and drain in a colander . Cut bell pepper into bite-sized pieces .
* In a medium bowl , combine the coconut cream , broth / water , soy sauce , peanut butter , chili sauce , lime rind , lime juice , sesame oil and cumin , stirring with a whisk until peanut butter is dissolved , set aside .
* Heat a wok or a large skillet over high heat , add some oil , when oil is hot , add chicken , cook for 2 minutes ( depending on the thickness ) on both sides , transfer to a plate and cut into bite-sized pieces . Turn down heat to medium-high , add in broccoli and bell pepper , stir-fry for 2 minutes . Add in the chicken , cook for another 2 minutes then pour in the sauce , stir and cook for about a minute , stirring well to combine . Adjust taste and dish up , serve immediately .