in Recipes

Coconut chicken with peas

updated

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Ingredients for 2 servings:

  • 2 small chicken breast fillets
  • 225 ml coconut milk
  • 150 g peas, young (frozen)
  • 1 lime(s) (organic), unsprayed
  • 2 tbsp oil
  • n. B. Coriander greens, chopped
  • salt and pepper

Instructions

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

Cut the chicken breast fillets into two thin slices each and season with salt and pepper on both sides. Wash the lime under hot water and zest. Then halve the lime and squeeze out the juice. Heat a wok or pan and add oil. Sear the chicken cutlets and push them to the side of the wok or pan. Pour in the coconut milk. Add the frozen peas and lime zest and simmer for 3 minutes. Season with lime juice and stir in the coriander leaves. Return the cutlets to the sauce and let it simmer briefly. Serve with rice or rice noodles.

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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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