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Angela Russell
Stir-fried coconut chicken and vegetables
A tasty recipe. The main course contains the following ingredients: poultry, white rice, chicken fillet (in strips), curry powder, wok oil, mushroom stir-fry mix (400 g), leeks (in rings), coconut milk and seroendeng (jar of 100 g).
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Sprinkle the chicken with the curry and salt and (freshly ground) pepper to taste and let the chicken lie down.
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Heat a stir and add the oil as the wok starts to smoke.
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Let the oil through the wok rolls.
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Fry the chicken strips in the hot oil in 2-3 min.
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Brown.
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Add the stir-fry mix and the leeks and fry the vegetables for 5 minutes.
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Pour in the coconut milk and heat for another 2-3 minutes.
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Spoon the rice into 4 bowls and divide the chicken over it.
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Sprinkle with the seroendeng..
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Nutrition
550Calories
Sodium33% DV800mg
Fat25% DV16g
Protein64% DV32g
Carbs23% DV70g
Fiber20% DV5g
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