Ideal for a simple and different lunch.
To season the chicken
- 3 chicken breasts cut into cubes
- 3 cloves of garlic, crushed
- 1 tbsp. of soy sauce
- 1 tsp. of coriander seeds
- 1 tsp. of grated ginger
- peanut oil
- juice a lemon
- salt
For the sauce
- 3 shallots
- 3 cloves of garlic, minced
- 1 cup of coconut milk
- 1 stalk of lemon grass
- 1 tbsp. of grated ginger
- 1 tbsp. of brown sugar
- 1 tbsp. of lemon juice
- 1 tbsp. of soy sauce
- peanut oil
PREPARATION
For the sauce:
Place in a food processor the shallots, garlic, ginger and lemon grass, to form a paste.
In a greased skillet with peanut oil, simmer the mixture, gradually adding the remaining ingredients, stirring for several minutes.
For the chicken:
Season the diced chicken with lemon, garlic, soy, ginger, coriander seeds and salt.
In an oiled griddle with peanut oil, seal the chicken cubes over medium heat until browned.
Serve with the sauce.
This chicken can be served with jasmine rice, garnished with coriander leaves.
