Asian chicken filet

Name: Asian chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 180 g Rice (e.g. basmati); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 1 TABLESPOON Oil; 400 g Carrots; 200 g Sweet peas; 1 knife tip Vegetable broth; 1⁄8 l mild soy sauce; 1-2 TABLESPOONS liquid honey

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

180 g Rice (e.g. basmati)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
1 TABLESPOON Oil
400 g Carrots
200 g Sweet peas
1 knife tip Vegetable broth
1⁄8 l mild soy sauce
1-2 TABLESPOONS liquid honey

Directions

1
Cook the rice in just under 1⁄2 l boiling salt water according to the instructions on the packet.
2
Wash the chicken fillets and dab them dry. Heat oil in a coated pan. Fry the meat in it for 5-7 minutes on each side until golden brown. Season with salt and pepper.
3
Peel and wash the carrots. If necessary, make 6 notches all around the carrot and then cut into slices. Clean and wash the mangetouts. Cook the carrots in little boiling water covered with broth for about 6 minutes and add the sugar snap peas for about 3 minutes.
4
Remove the meat and deglaze the roast with soy sauce and honey. Add the meat again and heat for about 5 minutes.
5
Drain the vegetables. Heat butter in a pot. Swivel vegetables in it. Season with salt and pepper. Arrange everything. Add rice.