Chicken pan Asia

Name: Chicken pan Asia
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Carrots; 1 yellow, red and green peppers (approx. 150 g each); 250 g Mushrooms; 1 Onion; 350 g Chicken filet; 175 g Basmati Rice; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 75 ml Soy sauce; 2 TEASPOONS Instant vegetable stock; 125 g Mung bean sprouts; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Cayenne pepper; 1 collar Chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Carrots
1 yellow, red and green peppers (approx. 150 g each)
250 g Mushrooms
1 Onion
350 g Chicken filet
175 g Basmati Rice
7-10 Tbsp Salt
1 TABLESPOON Oil
75 ml Soy sauce
2 TEASPOONS Instant vegetable stock
125 g Mung bean sprouts
1-2 TEASPOONS Cornstarch
7-10 Tbsp Cayenne pepper
1 collar Chives

Directions

1
Wash, clean and peel the carrots. Nick the carrots lengthwise several times (silica knife or normal knife), cut into slices. Clean, wash and cut the peppers into pieces.
2
Clean and grate the mushrooms, halve or quarter them depending on size. Cut onion into slices. Wash the meat, dab dry and cut into strips. Put rice into boiling salted water, cover and let it simmer at low heat for about 12 minutes.
3
Heat the oil in a large pan, fry the meat all around, remove. Sauté the peppers and carrots in the frying fat. Add mushrooms and onions and stir-fry for 3-4 minutes. Deglaze with 500 ml water and soy sauce, stir in broth and simmer for about 5 minutes.
4
Wash the sprouts and let them drip off. Add meat and sprouts. Stir starch with water until smooth, stir into the boiling liquid, simmer for about 1 minute. Season chicken pan with cayenne pepper.
5
Drain the rice and let it drain. Wash the chives, dab dry and cut into rings except for a few stalks. Arrange the rice in an Asian pan. Sprinkle with chive rolls and garnish with chive stalks.