Coloured chicken pan

Name: Coloured chicken pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small clove of garlic; 1/2 red and yellow pepper; 1 Carrot; 200 g Broccoli; 100 g Chicken filet; 1/2 tsp (3 g) Oil; 1 TEASPOON Sauce thickener; 1 TABLESPOON sweet-sour chili sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small clove of garlic
1/2 red and yellow pepper
1 Carrot
200 g Broccoli
100 g Chicken filet
1/2 tsp (3 g) Oil
1 TEASPOON Sauce thickener
1 TABLESPOON sweet-sour chili sauce

Directions

1
Cook the rice in approx. 1/8 l boiling salted water over a low heat for approx. 20 minutes
2
Peel and chop the garlic. Clean or peel and wash the vegetables. Cut the pepper and carrot into pieces. Cut broccoli into florets
3
Wash the meat, dab dry and cut into strips. Fry in hot oil all around for about 5 minutes. Season with salt and pepper, remove
4
Sauté the garlic and vegetables in the frying fat. Stir in just under 1/8 l water. Bring to the boil, cover and simmer for about 5 minutes. Add meat to vegetables and simmer for another 2 minutes. Thicken sauce, season with chilli sauce, salt and pepper. Serve with rice