Chicken and beans wok

Name: Chicken and beans wok
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Cutting beans; 250 g Basmati rice; 7-10 Tbsp Salt; 350 g Carrots; 1/2 stalk of lemongrass; 1/2 Pot of coriander; 300 g Chicken filet; 100 g Cashew nuts; 2-3 TABLESPOONS Oil; 70 g Mung bean sprouts (bean sprouts); 7-10 Tbsp Pepper; 100 ml Chilli sauce for chicken; 7-10 Tbsp Chili Flakes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Cutting beans
250 g Basmati rice
7-10 Tbsp Salt
350 g Carrots
1/2 stalk of lemongrass
1/2 Pot of coriander
300 g Chicken filet
100 g Cashew nuts
2-3 TABLESPOONS Oil
70 g Mung bean sprouts (bean sprouts)
7-10 Tbsp Pepper
100 ml Chilli sauce for chicken
7-10 Tbsp Chili Flakes

Directions

1
Clean the beans, cut them diagonally into approx. 1.5 cm wide pieces and blanch them in boiling salted water for approx. 4 minutes, then rinse under cold water. Prepare rice in boiling salted water according to package instructions.
2
Peel and wash the carrots and cut them into thin sticks. Quarter lemongrass crosswise. Wash coriander leaves and stems, dab dry and chop finely. Wash the meat, dab dry and cut into cubes.
3
Heat 2 tablespoons of oil in a wok or large frying pan. Briefly roast the cashew nuts in it until light brown, then remove them (oil remains in the pan). Fry the chicken cubes in portions. Remove the meat.
4
Fry carrots and lemongrass in the pan for 2-3 minutes, then add meat, seeds, sprouts and beans. Season with salt and pepper. Add chili sauce, 1-2 tablespoons of water and coriander, bring to the boil and season again with salt, pepper and possibly chili flakes.