Summary

Ingredients

• 800 g chicken breast fillet (s)
• 1 handful basil, fresh
• 1 handful coriander, fresh
• 2 chilli pepper (s)
• 1 clove garlic
• 10 g iner, fresh
• 4 tablespoon oyster sauce
• 3 tablespoon sugar
• 1 bunch spring onion (s)
• 1 carrot (s)
• 0.5 ½ lemon (s), juice it
• 400 ml coconut milk
• 1 tablespoon sambal oelek
• Flour
• salt and pepper
• peanut oil

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Instructions

1. Wash the chicken fillets, season with salt, pepper and dust with flour. Core and cut the chilli peppers. Finely grate the garlic and ginger. Cut the carrot into sticks and the spring onions into rings.
2. Heat the peanut oil in a wok or large pan. Briefly sweat the garlic, chilli and ginger in it, add the chicken and fry. Then add the basil, coriander, oyster sauce and sugar and simmer for another two minutes.
3. Take the meat out of the pan.
4. If necessary, add a little more oil to the same pan. Pour the lemon juice over the carrots and spring onions in the pan and fry for 3 minutes. Mix in the meat again, heat briefly, add coconut milk, stir in sambal oelek and simmer briefly.
5. Basmati or jasmine rice is served with it.