Summary

Ingredients

• 400 g chicken breast fillet (s)
• 400 ml coconut milk
• 300 g spinach leaves, frozen
• 300 g carrot (s)
• 300 g broccoli
• 2 teaspoons vegetable stock, instant
• 1 tablespoon oil (sesame oil)
• 2 small spring onions
• some chili powder
• Pinch salt
• Pinch (s) lemon pepper
• some turmeric
• some sauce thickener, light

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Instructions

1. Cut the meat into small cubes or strips. Clean and wash vegetables. Cut the broccoli into bite-sized pieces and cut the carrots into strips. Dab the spinach leaves a little with a kitchen towel and cut the spring onions into rings.
2. Heat the oil in a wok, fry the meat and onions and then add the vegetables. Pour in the coconut milk, season and thicken.
3. The dish is ready when the meat is through and the vegetables are still crisp.
4. Rice goes well with this.