Fast wok vegetables with chicken and rice

Name: Fast wok vegetables with chicken and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 400 g Broccoli; 4 medium-sized carrots; 200 g Mushrooms; 1/2 bunch Spring onions; 5-6 Stem(s) Coriander; 2 Chicken filets (approx. 200 g each); 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 4-5 Tbsp Chilli sauce for chicken; 100 g Bean sprouts

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
400 g Broccoli
4 medium-sized carrots
200 g Mushrooms
1/2 bunch Spring onions
5-6 Stem(s) Coriander
2 Chicken filets (approx. 200 g each)
1 TABLESPOON Oil
7-10 Tbsp Pepper
4-5 Tbsp Chilli sauce for chicken
100 g Bean sprouts

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean broccoli and cut into florets. Peel and clean the carrots, cut them in half lengthwise and slice them diagonally. Clean, clean and halve the mushrooms.
2
Wash and clean spring onions and cut them into slanted rings. Wash the coriander, dab dry and chop the leaves finely. Wash the meat, dab dry and cut into cubes. Cook broccoli in salted water for about 5 minutes.
3
Heat oil in a wok and fry the chicken cubes in it for 8-10 minutes. Season the meat with salt and pepper. After about 2 minutes add the carrots, another 2 minutes later add the mushrooms. Drain the rice and keep warm.
4
1-2 minutes before the end of cooking, add 1 tablespoon of water, chilli sauce, coriander, spring onions and bean sprouts. Season vegetables with salt and pepper and serve with rice.