John Myers
Ingredients for 4 servings:
- 400 g chicken breast fillet(s)
- 400 ml coconut milk
- 300 g leaf spinach, frozen
- 300 g carrot(s)
- 300 g broccoli
- 2 tsp vegetable broth, instant
- 1 tbsp oil (sesame oil)
- 2 small spring onions
- some chili powder
- pinch(s) of salt
- Pinch(s) of lemon pepper
- some turmeric
- some sauce thickener, light
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
light and delicious
Cut the meat into small cubes or strips. Trim and wash the vegetables. Cut the broccoli into bite-sized pieces and shred the carrots. Pat the spinach dry with a kitchen towel and slice the spring onions into rings. Heat the oil in a wok, fry the meat and onions, and then add the vegetables. Pour in the coconut milk, season, and thicken. The dish is ready when the meat is cooked through and the vegetables are still crunchy. Serve with rice.
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