Cut the chicken breast into strips. Wash the vegetables.
Cut the broccoli into florets, the parsnips into slices about 3 mm thick and the garlic into fine cubes. Crush the chili pepper. Heat the oil in a pan and brown the chicken breast. Add the diced garlic and the dried chili pepper and fry briefly.
Add the broccoli and parsnips as well and fry for about 5 minutes. Deglaze with the vegetable stock, add the coconut milk and cook for about 15 minutes. Cut the banana into slices. Add the almond paste and banana to the pan and season with the spices and lemon juice.
Serve with wild rice.
