Chicken slices with broccoli, carrots and peppers
easy
50 mins
50 mins
Ingredients
- 1 Onion (approx. 80 g)
- 2 Garlic cloves
- 2 red and yellow peppers (approx. 250 g each)
- 1 (500 g) Head broccoli
- 200 g Carrots
- 180 g Long grain rice
- 7-10 Tbsp Salt
- 4 (140 g each) Chicken filets
- 7-10 Tbsp Pepper
- 1 tablespoon (10 g) Oil
- 500 ml Vegetable broth (instant)
- 1 tablespoon (10 g) Cornstarch
- 1 tablespoon (10 g) Soy sauce
- 7-10 Tbsp Parsley leaves
Directions
- 1
Boil 400 ml water. Peel onion and garlic and chop finely. Quarter the peppers, remove seeds and wash. Cut the peppers into pieces. Cut broccoli into florets and wash.
- 2
Peel, wash and slice the carrots. Put rice into boiling water, season with salt. Cover and cook over low heat for about 20 minutes. Remove rice from the stove and drain if necessary. Meanwhile cook carrots in boiling salted water for about 8 minutes.
- 3
Add broccoli after about 4 minutes. Drain the vegetables and let them drain. Wash the chicken fillets, dab dry and cut into strips. Season with salt and pepper. Heat oil in a pan.
- 4
Fry the meat for approx. 5 minutes, turning it until golden brown. Take out. Sauté onion and garlic in frying fat. Add paprika and fry briefly. Deglaze with vegetable stock and bring to the boil. Add meat, carrots and broccoli and bring to the boil.
- 5
Stir starch with 1-2 tablespoons of water until smooth. Remove pan from heat and stir in cornflour. Bring to the boil again and simmer for about 3 minutes. Season the shredded meat with soy sauce and pepper.
- 6
Arrange on plates and garnish with parsley leaves. Serve with rice.
Nutrition Facts
400 kcal
45 g
5 g
41 g
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