Creamy oriental chicken-coleslaw

Name: creamy oriental chicken-coleslaw
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 360 g Thai chicken fillet cubes with lemongrass scale a 360 g; Chinese coal; 1 Red pepper; 250 g winter carrot; 25 g fresh chives container 25 g; 5 el mayonnaise; 2 el ketjapmarinademanis; 2 tl sesame oil

Summer recipe for an oriental chicken-coleslaw with winter carrot, red pepper and chives.

Ingredients

360 g Thai chicken fillet cubes with lemongrass scale a 360 g
Chinese coal
1 Red pepper
250 g winter carrot

25 g fresh chives container 25 g
5 el mayonnaise
2 el ketjapmarinademanis
2 tl sesame oil

Directions

Heat a wok and fry the chicken over medium heat for 5 minutes until done. Change regularly. In the meantime cut the cabbage into thin strips and the bell pepper into cubes. Grate the winter carrot.
Cut the chives into pieces of 1 cm. Put the cabbage, carrot and sweet pepper in a large bowl. Mix the mayonnaise, ketjapmarinadeen sesame oil in a small bowl. Mix the vegetables together with the chives.
Put the chicken through and serve immediately. Tasty with grilled shawarma sandwiches.