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QUARTERGODDESS
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).
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Heat 1 tbsp oil and fry the chicken around.
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Add the coconut milk, reduce the heat and let the chicken cook gently in 10 minutes.
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Do not let it boil, because then the chicken will be dry.
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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.
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Remove the vegetables from the pan and keep separate.
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Heat 1 tbsp oil and stir fry the rest of the vegetables.
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Put the first portion back in the pan, scoop the Bumbu spice through it and stir fry for another 2 minutes.
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Divide the rice and vegetables over 4 bowls or plates and scoop the chicken with coconut sauce..
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Nutrition
615Calories
Sodium13% DV315mg
Fat28% DV18g
Protein72% DV36g
Carbs26% DV78g
Fiber20% DV5g
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