Coconut – Ginger – Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 240 g chicken fillet (s)
- 3 tablespoon soy sauce
- 1 onion (s)
- 1 teaspoon vegetable oil (peanut oil)
- 100 ml coconut milk (can)
- 1 teaspoon ginger, chopped
- 1 tablespoon lemon juice
- 240 g rice, cooked (raw 80 ), hotter
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into strips and leave to marinate in the soy sauce for about 30 minutes.
- Peel and dice the onion and sauté in hot oil. Now add the chicken strips and fry them. Add coconut milk and cook for about 10 minutes over medium heat. Season the chicken pan with lemon juice, salt and pepper.
- Serve with the cooked rice.
- A crunchy salad is enough.
- For WW participants: 1 serving has 7.5 p.
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