Chicken on lemongrass

Name: Chicken on lemongrass
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Basmati & wild rice mixture; 7-10 Tbsp Salt; 250 g Carrots; 1-2 TABLESPOONS Butter or margarine; 1-2 TEASPOONS Honey; 1-2 TEASPOONS Sesame seeds; 7-10 Tbsp Pepper; 3 Sticks of lemongrass; 350 g Chicken filet; 1 TEASPOON Oil; 250 ml Chicken broth (instant); 1-2 TEASPOONS Cornstarch; 1 TABLESPOON Lime juice

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Basmati & wild rice mixture
7-10 Tbsp Salt
250 g Carrots
1-2 TABLESPOONS Butter or margarine
1-2 TEASPOONS Honey
1-2 TEASPOONS Sesame seeds
7-10 Tbsp Pepper
3 Sticks of lemongrass
350 g Chicken filet
1 TEASPOON Oil
250 ml Chicken broth (instant)
1-2 TEASPOONS Cornstarch
1 TABLESPOON Lime juice

Directions

1
Cook the rice in 350 ml boiling salted water for 20 minutes. Meanwhile peel, wash and cut carrots into pieces. Melt the fat in a pot. Steam carrots with 4 tablespoons of water, honey, sesame, salt and pepper for 10 minutes in a closed pot, stirring occasionally.
2
Cut lemon grass in half lengthwise. Cut chicken fillet into wide strips and skewer on lemon grass. Heat oil in a pan and fry chicken skewers for 6-8 minutes until golden brown all around. Drain rice and let it steam.
3
Remove the skewers from the pan and season with salt and pepper. Deglaze the meat with broth. Let it boil down for 2 minutes. Stir the starch with some water until smooth and add it. Season the sauce with lime juice, salt and pepper.
4
Arrange rice, sesame carrots, chicken skewers and sauce on plates.