Chicken thai fusion
Added by marcedvr | Thu 30 Jul 2009 @ 14:23
this is my light fusion for chiken breast served with mushed potatoes, allso you can serve with rice and optional use soya sauce...
1 chicken breast, sliced
a good handfull of mushrooms
ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 spring onion, finely chopped
1 red pepper, sliced in small size
1 cup chicken stock
Teriyaki sauce for marinade
coriander leafs, finely chopped
1 cup hot milk
1 tbsp butter
salt and pepper
extravirgin oliva oil
Boilet potatoes in water with salt and mushed then mix with butter and hot milk.
Sliced chicken breast in small size then, season with salt and pepper, then let in Teriyaki sauce to marinade for aboute 30 minutes.
Heat a wok or a large sauce pan with oliva oil, garlic, ginger then add chicken breast. Chopped chili if you want and add to the chicken. Cook a few minutes then add mushrooms, season with salt and pepper. Add spring onion and red pepper. Add a cup of chicken stock, cook at high heat, cover with a lid for 1 minutes then take out from the heat.
Add coriander leafs finely chopped and serve with mushed potatoes.