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.
- 🍽main course
- 🍚gluten free
- 💘 Date Night
- 👪Family Meal
- 🏋🏽New Year’s Resolution
- 💌Valentine’s Day
Ingredients 2 Portions
Peel the carrots and slice into 1-cm-wide strips.
Cut the chicken fillet into thin strips and coat with sea salt and ground pepper.
Heat the sesame oil in a wok and sear the strips of chicken. Add the carrots and broccoli and briefly fry.
Pour in the chicken stock and allow to reduce. Add the coconut milk, stir in the Asian Herb seasoning and allow to reduce further.
Then add the bean sprouts and season to taste with sea salt and ground pepper.
Lightly toast the cashews in a dry pan, mix in and enjoy.