Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 piece (s) ginger, fresher
• 5 tablespoon oil
• 250 g basmati
• Salt water
• 1 bunch spring onion (s)
• 250 g carrot (s)
• 2 tablespoon cornstarch
• 2 tablespoon coriander greens or parsley
• 2 tablespoon peanut cream
• 200 ml milk
• 200 g natural yourt (whole milk yourt)
• salt and pepper
• 1 chilli pepper (s)

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Instructions

1. Rinse the meat with cold water, pat dry and cut into narrow strips. Halve the chilli lengthways, remove the core, wash and cut into thin strips. Peel and finely dice the ginger. Mix the chilli and ginger with 2 tablespoons of oil. Mix the meat with the marinade, cover and set aside.
2. Cook the rice in salted water according to the instructions on the packet. Clean and wash the spring onions, cut diagonally into 2 cm long pieces. Wash and peel the carrots and cut into 5 cm long strips.
3. Dust the meat with starch, fry in 2 tablespoon hot oil in portions, remove. Heat the rest of the oil. Fry the carrots in it for 2 minutes. Add spring onions and meat, continue cooking for 3 minutes.
4. Take the pan off the stove. Chop 1 tablespoon herbs. Mix the peanut cream, milk, yoghurt and the chopped herbs with the meat. Season with salt and pepper and sprinkle with the remaining herbs. Drain the rice and serve to the chicken pan.