Chicken Breast Fillet and Vegetable Wok with Coconut Milk Rice

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people


Chicken breast fillet and vegetable wok:

  • 400 g Inner chicken breast fillets
  • 250 g Chinese cabbage (leaf hearts)
  • 200 g Carrots
  • 140 g Bamboo strips / 1 small can
  • 2 Garlic cloves
  • 1 Small red chilli pepper
  • 1 piece Ginger the size of a walnut
  • 50 g Cashew nuts
  • 2 Stalk Coriander
  • 75 ml Coconut milk
  • 500 ml Chicken broth (2 teaspoons instant)
  • 1 tbsp Mild curry powder
  • 2 tbsp Tapioca starch

Coconut milk rice: (For 2 people!)

  • 100 g Basmati rice
  • 100 ml Coconut milk
  • 150 ml Water
  • 0,5 tsp Salt


  • 2 Blade tips Coriander for garnish


Chicken breast fillet and vegetable wok:

  • Wash the chicken breast fillets, pat dry with kitchen paper and cut each into 3 parts. Cut the Chinese cabbage into diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. The building strips run off / drain well in a kitchen sieve. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Roughly cut the cashew nuts. Wash the coriander, shake dry and pluck. Heat the oil (2 tbsp) in the wok, fry the meat cubes one after the other and slide them to the edge of the wok. Add oil (2 tbsp), fry the garlic clove cubes with the chilli pods and ginger cubes and mix with the meat. Now add the vegetables (carrot blossoms, Chinese cabbage and bamboo strips) one after the other and sauté / stir-fry. Fold in the cashew nuts and pour in the coconut milk (75 ml) and the chicken broth (500 ml / 2 teaspoons instant). Sprinkle with mild curry powder (1 tbsp) and simmer / cook for about 7 - 8 minutes. Add / fold in the coriander and thicken with Ta-pioka starch (2 tbsp) dissolved in a little cold water. As soon as the liquid starts to thicken, pull the wok off the stove.

Coconut milk rice: (For 2 people)

  • Stir basmati rice (100 g) into coconut milk (100 ml) and water (150 ml) with salt (½ teaspoon), bring to the boil, stir, close with a lid and cook for approx. 20 minutes with the stove turned off.


  • Using a small cup, turn the rice onto the plate, add the chicken breast fillet and vegetable wok and garnish with coriander, serve.
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Written by John Myers

Professional Chef with 25 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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