Summary

Ingredients

• 200 g chicken breasts
• 300 ml coconut milk
• 2 lime (s)
• 1 clove garlic
• 2 tablespoon oil (rice oil)
• 0.5 liter ½ rosé wine
• 0.5 ½ cup water
• Turmeric powder
• 1 teaspoon honey
• thyme
• salt and pepper
• Paprika powder, noble sweet
• 2 tablespoon, heaped vegetable broth
• Balsamic cream

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Instructions

1. Wash the chicken breasts and cut into strips. Place the strips in a little rice oil in a deep plate, sprinkle with a little thyme and fry in a pan. Add some paprika powder. Peel the garlic clove and cut into 4 parts and add to the meat in the pan. When the meat is almost done through, sprinkle with turmeric until it takes on a nice yellowish color, then season with salt and pepper. Then deglaze everything with rosé wine. Add the water and coconut milk to the pan. Halve the limes, squeeze out and add to the sauce (if you like it even more sour, you can use ready-made lime juice). Add the honey to the sauce as well as a small dash of balsamic cream. Finally, season the dish with vegetable broth.
2. Rice, lettuce, broccoli and soybean sprouts are ideal side dishes.