Name: Chicken wok with peach and hazelnut
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1 clove Garlic; 1⁄2 piece Red onion; 50 g Carrot; 1 cm Fresh ginger (Grater); 1⁄2 piece Red pepper (hot); 125 g Chicken breast; 1 hand Fresh coriander; 1⁄4 piece Leek; 100 g Cauliflower (rice); 1⁄4 piece Lime; 15 g Hazelnuts; 1 Tbsp Sesame oil; 1 piece Peach

Nuts

Fruit

Nightshade

Sesame

Citrus

Culicool

Food processor

Dunschiller

Lunch

Dinner

Paleo

Sirtfood

Chicken wok with peach and hazelnut

 Place cauliflower florets in the food processor and make cauliflower rice. Set aside. (grating is also possible, only takes more time) 

 Cut the leek into rings. Rinse and drain well. Peel the carrot and then make carrots with the peeler. Peel and chop the red onion and garlic. Chop the chilli finely. Peel peaches and cut into wedges. 

 Fry the red onion in the hot oil together with the chicken. 

 Once the chicken cubes are almost done, add the garlic, leeks, carrots, chili pepper and fresh ginger. 

 Stir fry for 2 minutes over a fairly high heat. (if necessary add some extra oil) 

 Add the juice of half a lime, the peach wedges and half of the coriander and stir well. 

 Turn off the heat and serve the cauliflower rice on the plate. (we like to eat cauliflower rice raw. Of course you can fry it briefly with some garlic and oil) 

 Spoon the chicken wok over it and sprinkle with hazelnuts and coriander. 

Chicken wok with peach and hazelnut

Chicken wok with peach and hazelnut

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