Chicken in coconut sauce with fresh vegetables

Ingredients for 4 servings:

• 800 g chicken breast fillet(s)
• 1 handful of fresh basil
• 1 handful of coriander, fresh
• 2 chili peppers
• 1 garlic clove(s)
• 10 g fresh ginger
• 4 tbsp oyster sauce
• 3 tbsp sugar
• 1 bunch of spring onions
• 1 carrot(s)
• ½ lemon(s), juice
• 400 ml coconut milk
• 1 tbsp sambal oelek
• Flour
• salt and pepper
• Peanut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the chicken fillets, season with salt and pepper, and dust with flour. Deseed and finely chop the chilies. Finely grate the garlic and ginger. Cut the carrot into sticks and the spring onions into rings. Heat the peanut oil in a wok or large pan. Briefly sauté the garlic, chilies, and ginger, then add the chicken and fry. Then add the basil, coriander, oyster sauce, and sugar and simmer for another two minutes. Remove the meat from the pan. Add a little more oil to the same pan if necessary. Pour the lemon juice over the carrots and spring onions in the pan and fry for 3 minutes. Mix the meat back in, heat briefly, add the coconut milk, stir in the sambal oelek, and simmer briefly. Serve with basmati or jasmine rice.