Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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. Marinate in soy sauce in the refrigerator for 30 min.
- Peel and dice the onion.
- Heat the vegetable oil over medium heat in a large pan. Add the diced onion and sauté for 2-3 min until softened. Add the marinated chicken strips and fry over medium heat, stirring occasionally, for 3-4 min until the chicken begins to color.
- Add the coconut milk and continue cooking over medium heat for 10 min.
- Check that the chicken has reached an internal temperature of 74 °C (165 °F).
- Season with lemon juice to taste.
- Serve with the cooked rice.
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