Chicken-vegetable-coconut Pan

Summary

Ingredients

• 500 g chicken or turkey, shredded
• 3 bell pepper (s)
• 3 carrot (s)
• 150 g peanuts
• 1 can corn
• 1 head broccoli
• 1 can coconut milk
• 4 teaspoon peanut butter
• some curry powder
• some vegetable stock, instant
• salt and pepper
• soy sauce
• 600 g ribbon noodles

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet until al dente. Wash the vegetables, peel them if necessary and cut them into thin strips. Then chop the peanuts into small pieces.
2. Fry the meat in a pan until golden brown and add the vegetables, season with a little salt, pepper and vegetable stock and fry for about 5 - 8 minutes until al dente.
3. Then add the coconut milk and peanuts and season with curry powder, peanut butter and soy sauce. Finally put the pasta in the pan and mix everything well.