Chicken with Lemon and Coconut Milk

Prep : 15 min

Cook : 10 min

Difficulty : Easy

Average rating : 5 / 5

Proposed by : titou drapeau (France)

FODMAP Content

Fructan +GOSLactoseFructoseSorbitol +Mannitol

Ingredients

Serves :

Chicken fillets : 4

Lemon : 1

Coconut milk : 200 ml

Soy sauce : 3 tbsp

Oil :

Salt : 1 pinch

Pepper : 1 pinch

Cornstarch : 1 tsp

Ground turmeric (optional) : 1 tsp

Recipe

1. Prepare the lemon zest and juice.

2. Cut the chicken fillets into pieces of about 2–3 cm and cook them for about 5 minutes in a hot sauté pan or wok with a drizzle of oil, stirring.

3. When the chicken is nicely browned, pour in the soy sauce and cook for about 1 minute, then add the lemon juice and stir.

4. Add the coconut milk, lemon zest, then the cornstarch and turmeric (which gives the sauce a slightly yellow color). Stir well, bring to a boil, and cook for about 1 more minute.

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