John Myers
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Stir-fry Dishes: Asian Coconut, Orange and Chicken Pan
The perfect stir-fry dishes: asian coconut, orange and chicken pan recipe with a picture and simple step-by-step instructions.
Spices:
- 1 tbsp Wheat flour
- 2 tbsp Peanut oil
- 2 middle Onions
- 200 g Chinese cabbage
- 2 size Carrots
- 1 piece Ginger, hazelnut size
- 250 ml Unsweetened coconut milk
- 250 ml Vegetable broth hot
- 1 tbsp Mango chutney with ginger, Asia shop
- 3 tbsp Peanut cream
- 3 Oranges
- 3 Spring onions
- 50 g Unsalted peanuts
- Salt, colored pepper from the mill
- 1 tbsp Mild curry powder
- 1 pinch Anise
- 1 tbsp Tandoori spice, Asian shop
- 1 tsp Sugar brown
Herbs:
- 2 tbsp Thai basil, frozen
As a side dish:
- 250 g Cooked rice, e.g. Basmai rice
- Rinse the chicken breast fillets, pat dry, remove the tendons and fat. Divide into bite-sized pieces and mix with the flour. Peel and dice the onions. Cut the Chinese cabbage into strips, wash and drain well, clean and wash the spring onions and cut into thin rings. Peel the ginger and carrots, cut the ginger into fine strips and coarsely grate the carrots. Peel and fillet the oranges with their white skin, collecting the juice.
- Heat the oil in a large pan, fry the chicken breast fillet all over until the meat is lightly browned. Then add the onions and sweat until translucent. Add the Chinese cabbage, carrots and ginger, lightly salt and pepper. Steam with the lid closed for 5 minutes.
- Add curry powder and briefly toast. Deglaze with the coconut milk and vegetable stock and bring to the boil briefly. Stir in the mango chutney, anise, tandoori spice and sugar. Let it simmer for about 10 minutes over a medium heat, stir every now and then. In the meantime, chop the peanuts and roast them in a pan without fat (this is very quick, so always have a look at them, I also burned a few peanuts which I then sorted out :-)).
- Put the peanut cream in the pan and let it melt in the sauce. Add orange fillets with juice and spring onions and simmer over low heat for about 5 minutes. Finally mix in the herbs and let them steep for a moment. Match the chicken pan with the spices again. Serve with rice and garnish with the roasted peanuts. Bon appetit and have fun cooking at home.
- TIP 5: I bought fresh Thai basil in large quantities from the Asia shop. A large part was ground up in the food processor with a little water, then spread on a tray lined with aluminum foil and frozen for 1/2 day. I then layered the frozen herbs loosely in a food storage container, then refrozen them. Herbs can thus be portioned well and are available at all times.
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