Summary

Ingredients

• 600 g chicken breast fillet (s)
• 2 tablespoon soy sauce
• 1 large carrot
• 1 bunch spring onion (s)
• 180 g suar snap peas
• 200 g shiitake mushroom (s) or champinons
• ginger
• 2 cloves garlic)
• 2 tablespoon sesame oil
• 600 ml chicken broth, or vegetable broth
• 1 can coconut milk, 400 ml
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Rinse chicken breast fillets with cold water, pat dry, and drizzle with soy sauce.
2. Peel carrot and cut diagonally into narrow slices.
3. Clean and trim spring onions, cut into 4 cm long pieces.
4. Wash sugar snap peas and cut in half at an angle if needed.
5. Clean mushrooms, remove stems, and slice the caps into strips.
6. Peel the ginger and 2 garlic cloves; finely mince both.
7. Heat sesame oil in a large saucepan over medium heat. Add the minced ginger and garlic, fry for 1-2 minutes until fragrant.
8. Pour in chicken broth and coconut milk. Bring to a boil over medium-high heat.
9. Reduce heat to low. Add chicken breast fillets and spring onion pieces. Simmer gently for 10 minutes.
10. Add carrot slices, mushroom strips, and sugar snap peas. Continue simmering for 5 more minutes over low heat until chicken is cooked through.
11. Season with salt and pepper to taste. If desired, stir in a pinch of chili powder for extra spiciness. Serve hot.