Asian chicken pan

Name: Asian chicken pan
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 7-10 Tbsp Salt; 30 g Long grain rice; 125 g Carrots; 150 g Leeks (leek); 50 g Mushrooms; 1 Garlic clove; 50 g fresh pineapple or 2 canned pineapple slices; 100 g Chicken filet; 1-2 TEASPOONS Oil; 1 TEASPOON Curry; 50 ml Vegetable broth (instant); 2 TABLESPOONS Soy sauce

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

7-10 Tbsp Salt
30 g Long grain rice
125 g Carrots
150 g Leeks (leek)
50 g Mushrooms
1 Garlic clove
50 g fresh pineapple or 2 canned pineapple slices
100 g Chicken filet
1-2 TEASPOONS Oil
1 TEASPOON Curry
50 ml Vegetable broth (instant)
2 TABLESPOONS Soy sauce

Directions

1
Bring 100 ml salted water to the boil, add rice, cover and allow to swell over low heat for about 20 minutes. Clean and wash the carrots and leek. Cut carrots into wide strips, leek into narrow strips. Wash, clean and slice the mushrooms. Peel and chop garlic. Cut pineapple into pieces. Wash chicken filet, dab dry and cut into cubes.
2
Heat oil in a pan and fry the chicken cubes in it. Add garlic, carrots and leek and also fry. Dust with curry and deglaze with stock and soy sauce. Add pineapple and simmer everything again for about 2 minutes. Season to taste with soy sauce, curry and possibly a little salt. Add rice extra