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 red onion, red chilli pepper, and garlic cloves. Halve the limes and squeeze the juice into a bowl. Add 40 ml hoisin sauce and mix well. Cut the chicken breast into strips, add to the bowl, and mix until coated. Cover and refrigerate for at least 3 hours.
2. Heat coconut oil in a wok over medium-high heat. Add the sliced carrots and cook for 1 minute. Add the chopped spring onions, then immediately add the chicken strips without the marinade. Stir-fry for 5-7 minutes until the chicken is cooked through and reaches 74°C / 165°F internally. Add the marinade and stir-fry for 2-3 minutes until the sauce coats the meat.
3. Shortly before cooking in the wok, add the rice to a pot of lightly salted water with a pinch of turmeric. Bring to a boil over medium-high heat, then reduce to medium or low heat. Simmer covered for 15-18 minutes until the rice is tender and the liquid is absorbed.
4. Garnish the dish with fresh coriander leaves and serve with naan or flatbread.