Asia Chicken Pan
easy
25 mins
25 mins
Ingredients
- 1 small broccoli (350-400 g)
- 1/2 red and yellow pepper
- 150 g Mushrooms
- 100 g Sweet peas
- 1/2 Spring onions
- 2 little heads Pak Choy
- 250 g Basmati rice
- 7-10 Tbsp Salt
- 1 walnut-sized piece of ginger
- 300 g Chicken filet
- 2 TABLESPOONS Sesame Oil
- 4-5 Tbsp Salt
- 7-10 Tbsp poor soy sauce
- 3-4 Tbsp Chilli sauce for chicken
- 1/2 Pot of coriander
Directions
- 1
Cut broccoli into small florets and possibly halve. Halve the peppers, clean and wash. Cut the paprika into strips. Clean and clean the mushrooms and cut them into thick slices. Clean, wash and diagonally cut the mangetouts into strips. Wash and clean spring onions and cut them diagonally into slices. Clean, wash and cut the light and green parts separately into strips
- 2
Prepare rice in boiling salted water according to package instructions. Peel ginger and chop very finely. Wash the chicken, dab dry and cut into cubes
- 3
Heat the oil in a large coated pan. Fry the broccoli, mushrooms and chicken fillets for about 3 minutes, turning occasionally. Add bell peppers, ginger, mangetouts and the light part of the pak choy and fry for another 3 minutes. Add soy sauce, chilli sauce and 3 tbsp. water and simmer for 2-3 minutes
- 4
Wash the coriander, shake dry and chop the upper third finely. Add the remaining pak choy, coriander and spring onions to the vegetables and season to taste. Drain the rice. Arrange rice and Asian pan on plates
Nutrition Facts
420 kcal
62 g
7 g
27 g
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