Carrot and chicken filet pan with sprouts

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the meat and cut into strips. Mix sesame oil, 3 tbsp. soy sauce, 1 pinch of salt and 2 tsp. sugar. Turn the meat in it and let it marinate for about 30 minutes.

2. 2

   Peel and wash carrots and cut into long, fine strips. Heat olive oil in a pan. Remove the meat from the marinade and fry it for 4-5 minutes while turning until crispy. Put the carrots into the hot pan and fry them for 4-5 minutes, turning them over. Wash and drain the sprouts. Add sprouts and stock and steam covered for about 5 minutes. Add the meat and warm it up. ##Wash basil, dab dry and, except for something to garnish, pluck leaves from the stems and chop. Add chopped basil to the carrots and season with soy sauce, pepper and a little sugar. Arrange everything and garnish with the rest of the basil.

3. 3

   Wash and drain the sprouts. Add sprouts and stock and steam covered for about 5 minutes. Add the meat and warm it up. ##Wash basil, dab dry and, except for something to garnish, pluck leaves from the stems and chop. Add chopped basil to the carrots and season with soy sauce, pepper and a little sugar. Arrange everything and garnish with the rest of the basil. Serve with ##rice##

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
280 kcal

CARBS
12 g

FATS
9 g

PROTEINS
37 g