Carrot-chicken pan with sprouts

Name: Carrot-chicken pan with sprouts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Chicken filet; 2 TABLESPOONS Sesame Oil; 3-5 Tbsp Soy sauce; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Carrots; 250 g Mung bean seedlings; 1/2 TEASPOON Vegetable broth (instant); 6-7 Stem(s) Basil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Chicken filet
2 TABLESPOONS Sesame Oil
3-5 Tbsp Soy sauce
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Carrots
250 g Mung bean seedlings
1/2 TEASPOON Vegetable broth (instant)
6-7 Stem(s) Basil

Directions

1
Wash the meat, dab dry and cut into strips. Mix oil, 3 tablespoons soy sauce and 2 teaspoons sugar. Turn meat in it and marinate covered for about 30 minutes.
2
Peel and wash the carrots and cut them in half crosswise. Cut carrot halves first lengthwise into thin slices, then into fine strips. Sort the sprouts, wash and drain.
3
Heat a coated pan without fat. Fry the meat with the marinade in the pan over high heat for 3-4 minutes until crispy. Remove. Add the carrots and fry for approx. 5 minutes while turning.
4
Add 150 ml water and stock, bring to the boil and simmer for 8-10 minutes.
5
Fold in meat and sprouts and heat briefly. Wash basil, shake dry. Pluck off leaves, chop roughly and fold in. Season the chicken pan with soy sauce, salt, pepper and sugar and serve.
6
Whole grain or basmati rice tastes good with it.