Thai stir-fry dish with juicy chicken
A nice thai recipe. The main course contains the following ingredients: poultry, white rice, sunflower oil, Thai (chicken breast cubes, mild), coconut milk (200 ml), Oriental (wok vegetables (750 g, frozen)) and boemboe for nasi goreng (100 g).
Boil the rice according to the instructions on the package.
Heat 1 tbsp oil and fry the chicken around.
Add the coconut milk, reduce the heat and let the chicken cook gently in 10 minutes.
Do not let it boil, because then the chicken will be dry.
In the meantime, heat 1 tablespoon of oil in a stirring stir-fry half of the vegetables over a high heat for 5 minutes but still crispy.
Remove the vegetables from the pan and keep separate.
Heat 1 tbsp oil and stir fry the rest of the vegetables.
Put the first portion back in the pan, scoop the Bumbu spice through it and stir fry for another 2 minutes.
Divide the rice and vegetables over 4 bowls or plates and scoop the chicken with coconut sauce..
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