Chicken Stir Fry with Coconut Milk Vegetables

For the chicken cutlets with coconut milk vegetables coarsely chop everything. Sauté the chicken, add the onion. Then steam the parsnip and carrot.

Add the rest and deglaze with the coconut milk. Add soy sauce (or Verival), season and cook until the carrots and parsnips are done.

Then season again and serve the chicken cutlets with coconut milk vegetables.

Related Recipes:

Schnitzel – Once Different- *(*) Schnitzel – with a difference – with French fries and tomato and bell pepper compote. Pork... Parmesan Shreds on Melted TomatoesFor the Parmesan escalopes on melted tomatoes, cut the veal into 12 slices about a ½ cm thick. Plate the... Pineapple Cake with CoconutA simple but delicious cake recipe: 1. for the dough, toast the coconut flakes in a frying pan without fat... Chicken Strips in Mushroom SauceFor the chicken cutlets in mushroom sauce, cut the chicken cutlets into cubes. Cut the spring onion into... Pink Veal Fillet with Fried Egg Noodles and Tiger PrawnsBlanch the Chinese egg noodles. Remove the shell from the Tiger Prawns, clean them and cut them in half... Natural Cutlet in Spicy Sauce and FarfalleFor the natural cutlets in spicy sauce, salt the cutlets a little and lightly flour both sides. Peel the onion... Viennese SchnitzerlMelt the butter in a small saucepan and cook over medium heat for about 10 minutes until the whey settles as a... Coconut Carrots From the SteamerFor the coconut carrots, clean and peel carrots and place in a perforated cooking container. Mix coconut milk... Poached Turbot Escalopes with Carrot MoussePreparation – Cut turbot into cutlets – Prepare carrots for the cream (ready to cook, e.g. peel... Scottish Style Poached Salmon Fillet CutletsPreparation : Cut salmon fillet into cutlets. Boil white wine, fish glace and chicken stock and reduce by one...