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Wok recipe with chicken and snow peas

Easy 5 December 2019
Preparation time
30 min
Cooking time
20 min
Baking / Rest time
10 min

This delicious stir-fry is rich in vitamins and protein.

300 g Chicken breast
150 g Basmati rice
100 ml Coconutmilch
100 ml Vegetable broth
2 UNIT Paprika
150 g Bamboo shoots
150 g Sugar snap peas
0 to taste Salt
2 tbsp. Soy sauce
2 tbsp. Rapeseed oil
1 Tsp. Currypaste rot
2 UNIT Garlic cloves
0 to taste Pepper
  • Step 1/11

    Wash the rice with cold water.

  • Step 2/11

    Peel the garlic and cut into fine strips.

  • Step 3/11

    Cut the sugar snap peas and bell peppers into bite-sized pieces.

  • Step 4/11

    Wash, pat dry and cut the chicken meat. Season with salt and pepper to taste.

  • Step 5/11

    Rinse and drain the bamboo shoots and mix 100 ml of vegetable broth according to instructions.

  • Step 6/11

    Cook rice according to package directions.

  • Step 7/11

    Add canola oil to wok (or large skillet) along with garlic and sauté.

  • Step 8/11

    Add chicken and fry briefly until hot.

  • Step 9/11

    Reduce temperature, add vegetables and sauté for 3 minutes.

  • Step 10/11

    Add broth, coconut milk, curry paste and soy sauce and stir everything together.

  • Step 11/11

    Simmer for about 10 minutes.

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