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Chicken and vegetable stir-fry with coconut milk

updated

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Ingredients for 4 servings:

  • 600 g chicken breast
  • 1 small kohlrabi
  • 1 small zucchini
  • 250 g mushrooms
  • 1 large bell pepper(s)
  • 1 vegetable onion(s)
  • 1 tbsp chili sauce
  • 200 ml coconut milk
  • 2 tbsp peanut oil
  • some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, chop the chicken breast into small pieces and fry it in oil. When it’s cooked through, remove the meat and keep it warm. Then fry the mushrooms and other vegetables in the fat until cooked through but still have a bite. Then add the chili sauce and the meat. Deglaze everything with coconut milk and bring to a boil briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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