Thai Chicken with Asian Herbs

Name: Thai Chicken with Asian Herbs
Total time: 40 min
Yield: 2 Portions
Cuisine: Asian
Ingredients: 300g Chicken fillet; 2tbsp. Sesame oil; 1 Carrot; 150g Broccoli, small florets; 100g Bean sprouts; 125ml Chicken stock; 250ml Coconut milk; 40g Cashews; 1tbsp. Asian Herbs; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

30—40 Min

Asian Herbs

A simple, creamy Thai chicken dish with Asian herbs and luscious coconut milk — perfect served with aromatic jasmine rice. The intensely aromatic mix of herbs and spices gives the Thai chicken the characteristic flavors typical of Thai cuisine.

Ingredients 2 Portions

300 gChicken fillet
2 tbsp.Sesame oil
1 Carrot
150 gBroccoli, small florets
100 gBean sprouts
125 mlChicken stock
250 mlCoconut milk
40 gCashews
1 tbsp.Asian Herbs
1 pinchSea Salt, Coarse
1 pinchPepper Black, Whole

Preparation

1
Peel the carrots and slice into 1-cm-wide strips.
2
Cut the chicken fillet into thin strips and coat with sea salt and ground pepper.
3
Heat the sesame oil in a wok and sear the strips of chicken. Add the carrots and broccoli and briefly fry.
4
Pour in the chicken stock and allow to reduce. Add the coconut milk, stir in the Asian Herb seasoning and allow to reduce further.
5
Then add the bean sprouts and season to taste with sea salt and ground pepper.
6
Lightly toast the cashews in a dry pan, mix in and enjoy.