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PEEL the onion and garlic cloves and cut as fine as possible, or you can also use thin onion rings. REMOVE any excess fat or muscle from the chicken fillets and chop them into bite-size pieces.
FILL a medium-sized pan with water and salt and bring to a boil. COOK the rice according to the package.
HEAT 2 tablespoons of sunflower oil in a medium-sized skillet and saute the chopped onion and garlic for about 2 minutes. ADD the chicken and saute about 5 minutes more.
ADD sambal, peanut butter, and cream and let it cook for a few minutes. SEASON with pepper and salt. DRAIN the fully cooked rice and serve with the easy spicy chicken.
GARNISH with parsley if you like. Enjoy!