in Recipes

Wok – pan

updated

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Ingredients for 4 servings:

  • 200 g rice (jasmine rice)
  • Water
  • 2 tbsp sesame oil
  • 1 bell pepper(s), orange
  • 4 spring onions
  • 1 garlic clove(s)
  • 400 g chicken breast, cut into strips
  • 2 tbsp soy sauce, light
  • 1 jar soy sprouts
  • 200 g pineapple, fresh
  • ½ can coconut milk, creamy, unsweetened
  • 1 handful of peanuts, salted
  • 1 tsp curry
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice in water according to the package instructions. Slice the bell peppers into strips. Slice the onions into rings, and finely mince the garlic. Sauté the above ingredients in an oiled wok for about 3 minutes, stirring constantly. Add the chicken breast to the onions and fry until golden brown. Deglaze with soy sauce. Stir in the drained bean sprouts and diced pineapple. Slowly stir in the coconut milk, rice, and peanuts, heat briefly (do not boil), and season with the remaining ingredients.

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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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