Season the chicken breasts with salt and pressed garlic. Using a suitable pan, fry on hot oil, adding the finely sliced ginger. Wait approximately 3 minutes per side of breast until golden brown. Set aside.
Now fry the finely chopped onion first, then add the chicken broth, the coconut milk and the peanut butter. Always stirring until boiling. Now add the lemon juice, the soy sauce and add salt and pepper at will. Cut the red bell pepper into thin strips (remove seeds) and add to the boiling sauce followed by the already fried chicken breasts. Now let everything cook for approximately 5 minutes in medium heat.