John Myers
Ingredients for 4 servings:
- 750 g chicken breast
- 250 g mushrooms, brown
- 3 bell peppers, colored
- 1 package of sprouts or 2 cans of Chinese mixed vegetables
- 1 can water chestnuts
- 1 can coconut milk
- 100 ml sauce (sweet and spicy Thai sauce)
- Salt and pepper, black
- Cayenne pepper
- curry powder
- turmeric
- 250 ml cream
- 200 g crème fraîche
- 3 tbsp flour
- Soy sauce, dark
- sesame oil
- 500 g basmati or jasmine rice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
First, wash the bell peppers, halve them, and remove the seeds. Cut the peppers into very thin strips. Slice the water chestnuts. Heat the wok, roast the bell pepper strips, sprouts, and sliced water chestnuts in sesame oil. Sauté for about 10 minutes, deglaze with soy sauce, remove from the wok, and set aside. Quarter the mushrooms, fry them, and set aside. Wash the chicken breast, pat dry, and cut into small cubes. Dust with flour and also fry in sesame oil for about 5 minutes, then deglaze with soy sauce. The chicken should be golden yellow. Add the vegetables and mix with the chicken. Now add the coconut milk (to taste), as well as the Thai sauce. Season generously with salt, pepper, cayenne pepper, plenty of curry powder, and turmeric. Stir in a cup of cream and crème fraîche and heat gently. Meanwhile, prepare the rice according to the package instructions. Serve the sauce with the rice and sprinkle with the quartered and fried mushrooms.
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