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Chinese stir-fry with rice à la Kicky

updated

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Ingredients for 4 servings:

  • 2 large bell peppers, red, yellow
  • 2 m.-sized carrot(s)
  • 250 g chicken fillet(s) (more to taste)
  • 1 small can of coconut milk
  • 1 bowl of fresh sprouts (mung bean sprouts)
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • salt and pepper
  • Broth, granulated
  • curry powder
  • Paprika powder, hot
  • 1 tbsp fat

Instructions

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

self-created

Heat the oil in a wok and sear the finely chopped chicken fillet until lightly browned. Remove and keep warm. Then, sear the diced bell peppers and julienned carrots in the wok. Add the chicken fillet to the vegetables. Pour in soy sauce and a little hot broth (hot water with beef bouillon powder). Simmer for 5 minutes. Then, pour in the coconut milk, add the mung bean sprouts, and bring back to a boil briefly to thicken. Season to taste. Serve with rice.

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Written by John Myers

Professional Chef with 29 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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