Asian wok pan with chicken

Name: Asian wok pan with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Broccoli; 150 g small fresh corn calves; 7-10 Tbsp Salt; 2 red peppers; 1 collar Spring onions; 300 g Carrots; 400 g Chicken filet; 250 g Basmati Rice; 2 TABLESPOONS Oil; 7-10 Tbsp Sambal-Oelek; 3 TABLESPOONS Peanut butter creamy; 7-10 Tbsp Soy sauce

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Broccoli
150 g small fresh corn calves
7-10 Tbsp Salt
2 red peppers
1 collar Spring onions
300 g Carrots
400 g Chicken filet
250 g Basmati Rice
2 TABLESPOONS Oil
7-10 Tbsp Sambal-Oelek
3 TABLESPOONS Peanut butter creamy
7-10 Tbsp Soy sauce

Directions

1
Clean and wash the broccoli and cut it into small florets. Wash the corn on the veal and cut in half. Cook broccoli and corn in boiling salted water for about 5 minutes. Put them on a sieve and let them drip off.
2
Clean, wash and cut the peppers into strips. Leek onions clean, wash and cut into small pieces. Peel, wash and slice carrots. Wash, dab dry and cut chicken meat into strips.
3
Prepare rice in boiling salted water according to package instructions. Heat oil in a wok. Fry the meat for about 5 minutes while turning. Add broccoli, corn, paprika and spring onions to the meat and fry for 3 minutes.
4
Season with salt and Sambal Oelek. Add peanut butter and 200 ml water, mix carefully and bring to the boil. Season to taste with soy sauce. Pour rice on a sieve and drain. Serve rice with the Asian wok pan.
5
Garnish with parsley.