Asian chicken pan

Name: Asian chicken pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Chicken filet; 1 TABLESPOON Soy sauce; 150 g Potatoes; 120 g Carrots; 150 g Courgette; 100 g Pineapple (canned); 1 TEASPOON Cornstarch; 1 TABLESPOON Oil; 1-2 TABLESPOONS Sherry; 70 ml Vegetable broth (instant); 1/2 package (15 g) deep-frozen seasoning mix "Asian" (with spices and herbs); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Sesame Oil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Chicken filet
1 TABLESPOON Soy sauce
150 g Potatoes
120 g Carrots
150 g Courgette
100 g Pineapple (canned)
1 TEASPOON Cornstarch
1 TABLESPOON Oil
1-2 TABLESPOONS Sherry
70 ml Vegetable broth (instant)
1/2 package (15 g) deep-frozen seasoning mix "Asian" (with spices and herbs)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Sesame Oil

Directions

1
Wash the fillet, dab dry and dice. Marinate in the soy sauce for about 30 minutes. Clean, wash and dice the potatoes, carrots and courgettes. Chop the pineapple. Dust the fillet with starch.
2
Heat the oil in a pan. Brown the meat in it and take it out. Brown the potatoes and carrots in the frying fat, deglaze with sherry and broth and steam covered for about 5 minutes. Add seasoning and pineapple.
3
Steam for another 5 minutes. Add meat and zucchini. Steam for another 5-10 minutes. Season with salt, pepper and sesame oil.