Asia Chicken Pan

Name: Asia Chicken Pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 g Cashew nuts; 200 g Carrots; 150 g Mung bean sprouts; 75 g Sweet peas; 1 can(s) (236 ml) Pineapple in slices; 1 red chilli pepper; 200 g Basmati Rice; 7-10 Tbsp Salt; 2 Chicken filet (à approx. 175 g); 2 TABLESPOONS Olive oil; 5 TABLESPOONS Chilli sauce for chicken; 7-10 Tbsp Pepper; 1/2 Pot of coriander

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

30 g Cashew nuts
200 g Carrots
150 g Mung bean sprouts
75 g Sweet peas
1 can(s) (236 ml) Pineapple in slices
1 red chilli pepper
200 g Basmati Rice
7-10 Tbsp Salt
2 Chicken filet (à approx. 175 g)
2 TABLESPOONS Olive oil
5 TABLESPOONS Chilli sauce for chicken
7-10 Tbsp Pepper
1/2 Pot of coriander

Directions

1
Chop the cashew nuts and roast them in a small pan without fat until brown, take them out. Peel and wash the carrots and cut them diagonally into slices. Wash and drain the mung bean sprouts and sugar snap peas.
2
Clean the sugar snap peas. Drain the pineapple and collect the juice. Clean, wash and cut the chilli pepper and remove the seeds. Cut the chilli pepper into pieces. If necessary, cut pineapple slices into pieces.
3
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and cut into thicker strips. Heat oil in a large frying pan. Brown the meat in it all around for about 2 minutes.
4
Add the carrots, pineapple and sugar snap peas and fry. Add the chilli pepper and sprouts and fry for about 2 minutes. Fill up pineapple juice with water to 250 ml. Deglaze vegetables with chili sauce and pineapple juice, bring to the boil and season with salt and pepper.
5
Wash coriander, dab dry, pluck leaves from the stems and chop coarsely. Fold in coriander and sprinkle with cashew nuts.