Asian vegetable stir-fry with chicken

Ingredients for 6 servings:

• 1 onion(s), finely diced
• 3 bell peppers, red, green, yellow, diced
• 400 g mushrooms, sliced
• 500 g chicken breast fillet(s), finely chopped – small cubes
• 3 chili peppers, finely chopped
• 1 tsp red curry paste
• 1 garlic clove(s), finely chopped or sliced
• 1 tsp sambal oelek
• 1 jar of soy sprouts, filling quantity approx. 300g
• 1 jar of bamboo shoots, filling quantity approx. 300g
• 400 ml coconut milk
• 150 g cashew nuts
• oil
• Rice, Basmati rice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sharp!

Add oil to the pan and fry the chicken breast and onions. When the chicken is well seared and the onions are golden yellow, add the garlic, chilies, sambal oelek, and red curry (very hot) for seasoning. Add the diced bell peppers to the pan and cook. When the diced bell peppers have softened, add the sliced ​​mushrooms. Simmer everything together, stirring well. When the mushrooms are soft, add the bamboo shoots, bean sprouts, coconut milk, and cashew nuts. After adding the coconut milk, simmer for a few minutes to allow the coconut flavor to dissipate and prevent the dish from becoming too sweet. Adjust the chilies, sambal oelek, and red curry to your liking, as they are all very hot and it would be a shame if they made the dish inedible. Serve with cooked basmati rice or basmati and Thai rice.