For the chicken wok, heat 2-3 tablespoons of vegetable oil well in a wok. Sear the chicken breast cut into strips in it.
Add the frozen vegetables and fry them until they are crispy. Add the chili paste and fry briefly. Deglaze with lemon juice.
Add the coconut milk and simmer briefly. Season the chicken wok with salt and pepper.
Preparation Tip:
The best accompaniment to the chicken wok is fragrant Thai rice.
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