Asian chicken pan

Name: Asian chicken pan
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 40 g Long grain rice, salt; 2 Spring onions; 20 g Mung bean seedlings; 100 g Chicken filet; 1/2 tsp (3 g) oil, pepper; 1 pineapple ring + 2-3 tablespoons; 7-10 Tbsp Pineapple juice; 1 tablespoon (20 g) Spice Ketchup; 2 tablespoons (30 g) frozen peas

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

40 g Long grain rice, salt
2 Spring onions
20 g Mung bean seedlings
100 g Chicken filet
1/2 tsp (3 g) oil, pepper
1 pineapple ring + 2-3 tablespoons
7-10 Tbsp Pineapple juice
1 tablespoon (20 g) Spice Ketchup
2 tablespoons (30 g) frozen peas

Directions

1
Cover the rice in 1/8 l boiling salted water and let it swell at low heat for about 20 minutes
2
Clean and wash spring onions and cut into fine rings. Sort and wash the seedlings
3
Wash the meat, pat dry and cut into strips. Heat oil in a coated pan. Fry the meat for 2-3 minutes. Fry the onions briefly. Season with salt and pepper. Cut the pineapple into small pieces and fry briefly as well
4
Add juice and ketchup to the meat and bring to the boil. Add peas and sprouts and cook for about 5 minutes. Season to taste and arrange everything
5
Double chicken breast fillets (approx. 200 g) are often offered. Simply cut through at the "middle seam" and freeze separately
6
Or fry them all at once and put the other
7
Sprinkle half the next day over salads, for example