Saturday, January 06, 2007
500 gr chicken breasts
3 green peppers
2 cloves of garlic
1 large red onion
1 tablespoon of mustard
200 ml white wine
ginger root peeled and sliced
1 large lemon
300 ml light coconut milk (without sugar)
Cut the chicken breasts into thick slices, pour on them the juice of the lemon, several drops of soysauce, wine and mustard and leave for some 30 minutes.
In a blender mix the green peppers, ginger root and garlic until puree.
In a wok fry the onion cut in rings with olive oil for a couple of minutes, then add the ginger puree and stir.
After 3-4 minutes add the chicken and continue cooking for 3-4 minutes.
Finally pour on the cocnut milk and leave until its volume reduces twice.
Serve with spinach noodles :)