Exotic shredded chicken
- 500 g Chicken fillet
- 1 EL Curry powder
- 1 TL Lemon juice
- 1 EL peanut oil
- 2 EL Soy sauce
- 3–4 Carrots
- 2 stalks of celery
- 1 EL Oil
- Salt
- Pepper
- 1 Can (s) (400 ml) Coconut milk
- 80 g Skinless peanuts
- 1 TL Caraway seeds
- 1 TL cornstarch
35 minutes
light
- 1.
- Wash the meat, pat dry and inCut stripes. Mix the curry powder, lemon juice, peanut oil and 1 tbsp soy sauce in a bowl. Stir in the meat, cover and refrigerate for approx. 30 minutes
- 2.
- Peel and wash the carrots. Wash and clean the celery. Cut the celery and carrots into fine sticks
- 3.
- Heat the oil in a coated pan. Fry the meat and vegetables in it for about 5 minutes. Season with salt and pepper, remove. Pour coconut milk into the pan and simmer for 5–8 minutes
- 4.
- Roast the peanuts in a pan without fat, add the caraway seeds just before the end of the cooking time. Remove the nuts and roughly chop them. Mix 1 tbsp soy sauce and starch and stir into the coconut milk. Approx. Simmer for 1 minute, then add vegetables and chicken. Season the strips to taste again and arrange on plates. Finally sprinkle with nuts and caraway seeds
- 5.
- Wait about 15 minutes
1 person approx.:
- 460 kcal
- 1930 kJ
- 36 g protein
- 31 g fat
- 12 g carbohydrates
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