Watercress salad with coconut and chicken

Name: watercress salad with coconut and chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 Red pepper stalk removed; 3 cm fresh ginger (bag 150 g), peeled; 2 toes garlic; 2 el sunflower oil; 300 g chicken breast; 1 el sugar; 1 business suit Mihoen 250 g; 1 dish fresh coconut pieces 100 g; bottle dressing mango / ginger a 150 ml; 1 bag watercress 75 g) or 1 bag of rocket (75 g; 1 tray basil (15 g), leaves finely chopped

A nice thai recipe. The side dish contains the following ingredients: poultry, red pepper (stalk removed), fresh ginger ((bag 150 g), peeled), garlic, sunflower oil, chicken breast, sugar, noodles (250 g), fresh coconut pieces (100 g), dressing mango / ginger (a 150 ml), watercress (75 g) or 1 bag of rucola (75 g), basil ((15 g) and leaves finely chopped).

Ingredients

Kitchen Stuff

food processor

Directions

Cut the pepper into pieces and the ginger into slices. Put in the food processor and grind together with the garlic. Heat the oil in a stirring fruit the mixture on low heat 2 min.
Meanwhile, put the chicken in the food processor and grind. Put the fire under the woks high. Put the chicken in the stirring stir fry in 6 min. Golden brown. Add the sugar and let it caramelize in 2 minutes. If necessary, season with salt.
In the meantime, prepare the noodles according to the instructions on the packaging. Cut the coconut lengthwise into thin slices. Roast over medium heat for 3 minutes in a frying pan without oil or butter. Place the watercress on a flat dish and spread the coconut over it. Drizzle with the mango dressing, serve the rest separately. Spoon the basil through the chicken and spread over the watercress. Serve with the noodle.