Asian vegetables à lla Julimuli – with coconut milk (slightly spicy)

Ingredients for 3 servings:

• 400 g chicken (shredded)
• 1 zucchini
• 2 carrots
• 10 mushrooms
• 1 ½ bell pepper(s), red
• ½ can corn
• ½ jar mung bean sprouts
• 1 can pineapple chunks (425 ml)
• 1 tsp sambal oelek
• 2 cloves garlic
• 1 can coconut milk
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Clean the vegetables and cut into bite-sized pieces. Strain the pineapple and reserve the juice. Sauté the chicken strips in olive oil and season with salt and pepper. Add the carrots, then stir in the zucchini, mushrooms, and bell peppers. Continue sautéing until the vegetables soften slightly. Then add the freshly crushed garlic cloves. Season with 1 teaspoon of sambal oelek (adjust to your desired spiciness). Stir in the corn and mung bean sprouts, the pineapple pieces, and a little pineapple juice. Pour in the coconut milk and simmer over medium heat for about 15 minutes. Basmati rice, mie noodles, or even regular noodles are delicious with this dish!