Fast Asian Chicken Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast fillet (s)
- 40 g iner, fresh
- 1 bunch spring onion (s)
- 1 clove garlic
- 250 ml coconut milk, from a can
- 1 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into fine strips. Finely chop the ginger and garlic and cut the spring onions with the greens into pieces no more than 3 cm in size. Fry the chicken strips in a pan heated with the oil over medium heat for approx. 5 minutes until golden brown and add the ginger, clove of garlic and spring onions, stirring for approx. 3 minutes. Add the coconut milk, season with salt and pepper - f e r t i g!
- Basmati rice goes well with it.
- I`ve already made it - without onions - with a Thai fish sauce and finely chopped green chilli pepper.
- Can be prepared excellently for a party in -both- variants!
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