Chicken – Coconut – Pan

Summary

Ingredients

• 1 tablespoon oil, (peanut oil)
• 300 g chicken breast fillet (s), diced
• 1 bunch spring onion (s)
• 1 mango (s), ripe
• 300 g beans, reen (frozen or fresh), cut into 3 cm lon pieces
• 1 can coconut milk, unsweetened (400 g)
• 1 teaspoon coriander, ground
• salt
• pepper
• some Sambal Oelek

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Instructions

1. Cut the spring onions into pieces and peel and dice the mango. Set aside.
2. Heat 1 tablespoon peanut oil in a pan over medium-high heat. Add the diced chicken breast and cook, stirring frequently, until the internal temperature reaches 74°C (165°F). Season with salt and pepper, then remove from the pan and set aside.
3. In the same pan, add the spring onions and sauté over medium-high heat for 1-2 minutes.
4. Add the green beans and sauté for 1 minute.
5. Add the ground coriander and sauté for 1 minute.
6. Pour in the coconut milk and bring to a boil, stirring to combine. Season with salt, pepper, and sambal oelek to taste.
7. Cover the pan, reduce heat to medium-low, and simmer for 4 minutes.
8. Add the diced mango and simmer for 4 minutes.
9. Return the chicken to the pan and heat through for 1-2 minutes. Taste and adjust seasoning if necessary.
10. Serve with rice or flatbread.