Asian rice dish with chicken filet

Name: Asian rice dish with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 1 red pepper; 1 Onion; 1 package (250 g) Mung bean sprouts; 4 Stem(s) Parsley; 400 g Chicken filet; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 7-10 Tbsp Turmeric; 7-10 Tbsp Soy sauce; 7-10 Tbsp Sweet chili sauce; 100 ml Poultry broth (instant); 1 TEASPOON Maize starch

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
1 red pepper
1 Onion
1 package (250 g) Mung bean sprouts
4 Stem(s) Parsley
400 g Chicken filet
3 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
7-10 Tbsp Turmeric
7-10 Tbsp Soy sauce
7-10 Tbsp Sweet chili sauce
100 ml Poultry broth (instant)
1 TEASPOON Maize starch

Directions

1
Prepare rice in boiling salted water according to package instructions. Halve peppers, remove seeds. Wash the pods and cut into strips. Peel onion and cut into rings. Wash the sprouts thoroughly and drain in a sieve.
2
Wash parsley, shake dry and, except for 1 stem for garnishing, pluck leaves from the stems and chop. Wash the meat, dab dry and cut into strips. Heat oil in a pan, fry meat on all sides for about 5 minutes, season with salt and pepper and remove. Fry peppers in hot fat for about 5 minutes. Fry onion and sprouts for the last 2 minutes. Season with salt, pepper, turmeric, soy sauce and chilli sauce. Deglaze with chicken stock. Stir starch with 3 tablespoons of water until smooth, bind liquid with it and bring to the boil again. Fold the meat into the vegetables and season with salt and pepper.
3
Season with salt, pepper, turmeric, soy sauce and chilli sauce. Deglaze with chicken stock. Stir starch with 3 tablespoons of water until smooth, bind liquid with it and bring to the boil again. Fold the meat into the vegetables and season with salt and pepper. Arrange on plates with the rice. Garnish with parsley and turmeric