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🍽️ Tender Chicken Strips in Creamy Lemon Coconut Sauce with Pak Choi

485 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (approx. 160 g each)
• 1 can coconut milk (400 ml, unsweetened)
• 125 ml chicken broth (instant)
• 3 lemongrass stalks
• 2 small, red chili peppers
• 3 tbsp lemon juice
• 1 tsp brown sugar
• soy sauce
• 300 g pak choi
• 3 sesame oil
• 2 soy sauce

Instructions

1. 1. Wash the chicken breast fillets and cut them into thick, long strips.
2. 2. Remove the hard, woody outer layer from the lemongrass.
3. 3. Slice the soft lemongrass stalks into thin rings.
4. 4. Halve the chili peppers and remove the seeds.
5. 5. Dice the deseeded chili peppers into small pieces.
6. 6. Pour the coconut milk and the broth into a pot.
7. 7. Add the sliced lemongrass rings and the chili pieces to the pot.
8. 8. Bring the mixture to a boil once.
9. 9. Place the chicken strips into the boiling liquid.
10. 10. Reduce the heat to low and let the chicken cook for about 10 to 15 minutes.
11. 11. Add lemon juice, brown sugar, and soy sauce to the sauce.
12. 12. Stir everything until the sugar has dissolved and taste to adjust the seasoning.
13. 13. Cut the Pak Choi lengthwise into coarse strips.
14. 14. Heat sesame oil in a frying pan.
15. 15. Fry the Pak Choi strips in the hot oil for 2 to 3 minutes.
16. 16. Season the fried Pak Choi with a little soy sauce.
17. 17. Serve the chicken with the lemon coconut sauce on plates.
18. 18. Place the fried Pak Choi strips on top as a garnish.
19. 19. Serve fragrant rice as a side dish.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 12 g