Wednesday, May 20, 2015

Coconut Chicken with a Brazilian-Japanese touch by Felipe


For 5-6 persons
6 chicken breasts
1 Broccoli (cut into small pieces)
1 package Shitake (most easy to find is deep frozen)
1 package dry bean sprouts
1 can coconut milk
fresh ginger and garlic
1 onion
salt and pepper to taste
1 cup rice
Start by cutting the chicken into bite size pieces.

Then you cut the onion, mushroom and broccoli. Also cut the ginger and garlic. As not everyone likes to actually bite on ginger, we didn't cut it in very small pieces bit rather big ones that are easy to pick out if wanted afterwards.

Now you heat a little oil in a pan and add first the onion. When they are slightly sautéed you add the chicken together with garlic and ginger.

Once the chicken is almost done you add the broccoli and let it cook for about 10 minutes.

Then you add the shitake and the bean sprouts.

Let it cook for a few more minutes before adding the coconut milk.

Now you just season everything with salt and pepper and let it cool for 5 more minutes. Meanwhile, you cook the rice.


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