Chicken wok with coconut milk and vegetables

Chicken wok with coconut milk and vegetables is full of good taste.

Season: All year       Persons: 4        Difficulty: Easy

The recipe is not low fat.

Ingredients:
3 Pcs paprika in different colors
1 Pc squash
½ Pc broccoli
2 Pcs spring onion
2 stems lemon grass
3 tablespoons oil
2 teaspoons curry paste
1,3 lb chicken fillet
1 1/2 Cup coconut milk
1 lime
Maizena flour to level with.

Procedure:

Cut the peppers into smaller pieces. Split the squash along and cut the core into the middle using a spoon. Cut squash and broccoli into oblong pieces and spring onions in thin strips. Chop lemongrass and chop the chicken into smaller pieces.

Pour oil into a wok or a deep pan. Add the curry paste and fry the chicken in this. When the chicken is cooked on all sides, add the peppers, squash, broccoli, onion, and lemongrass.

Leave the vegetables for a few minutes before coconut milk and squeezed lime juice are added to the dish. Turn the plate down on medium heat and allow to dry for a few minutes. If you want a slightly thicker sauce you can have some Maizena flour as well.

Serve the finished food with rice, noodles or pasta, and maybe some sweet chili sauce!

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Wok with chicken and vegetables

Wok with Chicken and VegetablesWok with Chicken and vegetables

Simple and delicious wok with chicken and vegetables and delicious flavours from Asian sauces. It’s really easy to make, so it fits perfectly on a busy day or when you just do not bother to stand in the kitchen for hours.

Season: All year             Persons: 2
The recipe is not low fat.

Ingredients:
125g noodles
2 carrots
1 red bell pepper (Paprika)
250g cabbage
2 pcs. chicken breast
2 cloves of garlic
oil
salt
pepper
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce

Procedure:
Cook the noodles according to the instructions on the package.

Peel the carrots and cut them into thin slices. Remove the seeds from the bell pepper and cut it into thin strips as well. Finely chop the cabbage.

Cut the chicken breasts into strips and brown them in a wok or frying pan together with squeezed garlic and some oil. Season with a little salt and pepper.

Take the chicken out of the wok (frying pan) and lay it aside. Blanch the vegetables in a little oil and then put the chicken back in the wok (pan.)

Drain the water from the noodles and add them to the wok (pan). Pour chilli sauce and soy sauce according to your taste and mix well together.

Then the food is ready for serving.

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