Thai chicken fillet with wok vegetables

Name: thai chicken fillet with wok vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g pandan rice bag of 1 kg; 2 el traditional olive oil; 360 g Thai chicken fillet cubes with lemongrass Scale; 750 g frozen oriental wok vegetables bag; 200 ml coconut milk package; 2 el fresh coriander

Tasty Thai chicken fillet with oriental wok vegetables and pandan rice.

Ingredients

300 g pandan rice bag of 1 kg
2 el traditional olive oil
360 g Thai chicken fillet cubes with lemongrass Scale

750 g frozen oriental wok vegetables bag
200 ml coconut milk package
2 el fresh coriander

Directions

Boil the rice according to the instructions on the package. Heat the oil in a stir frying pan the chicken fillet cubes 3-4 min.
Add the wok vegetables and stir-fry them over a high heat for 5-6 minutes until al dente and until all the moisture has evaporated.
Pour in the coconut milk and heat for 1-2 minutes. Season with salt and salt.
Slice the coriander. Put the rice in the bowls. Divide the chicken with the vegetables over the rice and sprinkle with the coriander.