Summary

Ingredients

• 400 g chicken breast
• 2 large carrots
• 1 bunch spring onion (s)
• Coconut oil
• Coriander green
• 1 medium onion (s), red
• 2 cloves garlic)
• 2 lime (s)
• 1 small chilli pepper (s), red (not too hot)
• Sauce, (hoisin sauce)
• 150 g rice
• some turmeric
• salt

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Instructions

1. Chop the onion, chilli pepper and garlic cloves and place in a bowl. Halve the limes and squeeze the juice into the bowl. Add about 40 ml hoisin sauce and mix everything together. Cut the chicken breast into smaller strips and add to the bowl with the marinade. Mix everything nicely, cover and let sit in the fridge for a few hours.
2. Heat coconut oil in a wok. Put the carrots cut into fine slices in the wok and wait a minute, then add the chopped spring onions. Immediately afterwards add the meat without the marinade and fry everything together. Finally add the marinade and let everything soak in the wok for a few minutes.
3. If possible, shortly before preparing the wok, place the rice in lightly salted water and add a little turmeric to the water so that the rice gets a nice yellow color.
4. Garnish the dish with fresh coriander leaves, serve with naan or flatbread and enjoy a good Pinot Blanc with it.
5. Light dish with a weak spiciness, mild fresh taste with a nice note of lime and coriander.