Stir-fried chicken with lemon rice and coconut sauce

Name: stir-fried chicken with lemon rice and coconut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 ml coconut milk; chicken broth tablet; Red pepper finely chopped; lime; 1 cm fresh ginger root; 300 g pandan rice; 1 stem lemongrass lemongrass; 4 tablespoons oil; 500 g chicken breast (organic), in pieces; 400 g snow peas; 125 g bean sprouts; 3 bunch onions in rings

A tasty recipe. The main course contains the following ingredients: poultry, coconut milk, chicken stock, red pepper (chopped), lime, fresh ginger root, pandan rice, sereh (lemongrass), oil, chicken fillet ((organic), in pieces), snow peas, bean sprouts and spring onions (in rings).

Ingredients

Kitchen Stuff

stir fry

Directions

Bring coconut milk with bouillon tablet, red pepper, lime and half of ginger root to the boil. Simmer sauce for 15 minutes on low heat. In the meantime, boil pandan rice with lemongrass to boil and boil according to instructions.
Heat half of oil. Heat up in a wok chicken on a high heat, remove from the pan and keep warm (covered with aluminum foil). Heat the rest of oil. Snow peas on high heat 3 min. Stir-fry. Add bean sprouts and spring onions and vegetables for 1 min. Spread chicken fillet and vegetables over four plates and add rice next to it. Serve coconut sauce next to it.