Asian chicken pan

Name: Asian chicken pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chicken filet; 2 TABLESPOONS Oil; 2 teaspoons (8 g) Spice preparation "China spice; 200 g Basmati Rice; 7-10 Tbsp Salt; 1 can(s) (314 ml) Bamboo shoots in pieces; 3 colourful peppers (e.g. green, yellow and red); 150 g Sweet peas; 2 medium-sized onions; 5-6 Tbsp Soy sauce; 3-4 Tbsp Sweet and sour Asian sauce; 7-10 Tbsp Pepper; 7-10 Tbsp Coriander

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chicken filet
2 TABLESPOONS Oil
2 teaspoons (8 g) Spice preparation "China spice
200 g Basmati Rice
7-10 Tbsp Salt
1 can(s) (314 ml) Bamboo shoots in pieces
3 colourful peppers (e.g. green, yellow and red)
150 g Sweet peas
2 medium-sized onions
5-6 Tbsp Soy sauce
3-4 Tbsp Sweet and sour Asian sauce
7-10 Tbsp Pepper
7-10 Tbsp Coriander

Directions

1
Wash the meat, dab dry and cut into thin strips. Stir oil and spice preparation until smooth. Add the meat to the seasoning oil and turn it all around. Leave to stand for approx. 10 minutes.
2
Cook rice in boiling salted water according to package instructions. Drain bamboo and cut into fine strips. Clean, wash and chop the peppers. Clean and wash sugar snap peas. Peel and halve onions and cut into fine strips.
3
Fry the meat with all the seasoning oil in a hot wok or large pan for 2-3 minutes. Remove. Fry the onions and peppers in the hot frying oil for about 5 minutes, the sugar snap peas and bamboo for about 2 minutes.
4
Add the meat again and heat it up. Stir in soy sauce and possibly Asian sauce. Season to taste again. Garnish with coriander. Add rice.