Colorful chicken skewers with peanut sauce

1. Cut the chicken breast lengthwise into narrow strips, mix with oil and the spices, cover and marinate for approx. 30 minutes at room temperature.

2. For the bell pepper mixture, clean and finely chop the bell peppers and zucchini and add to the pot. Peel and finely chop the onion and spread over top the vegetables.

3. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 1 minute in the vegetable area.

4. Mix the peanut butter with warm broth and season with soy sauce, some honey and a pinch of cayenne pepper. Thread the strips of meat onto the skewers in a wavelike manner.

5. Heat the pan on highest level up to the roasting window, switch to a low level, place the skewers inside and roast until the turning point is reached.

6. Turn over the skewers and roast the other side too until the turning point is reached. Switch off the hob and cover with the lid. Depending on the thickness of the meat, let stand for approx. 5 minutes. Serve with the bell pepper mixture and the peanut sauce.