Glazed chicken fillets with steamed Pak-Choi
easy
45 mins
45 mins
Ingredients
- 20 g fresh ginger
- 1 Garlic clove
- 1 red chilli pepper
- 1 TABLESPOON demerara sugar
- 4 TABLESPOONS Soy sauce
- 4 TABLESPOONS Lime juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 8 Pak-Choi (à approx. 75 g)
- 200 g Basmati Rice
- 4 Chicken fillets (approx. 150 g each)
- 7-10 Tbsp Slices of lime and chillies
Directions
- 1
For the marinade, peel and finely chop the ginger and garlic. Clean the chilli pepper, cut lengthwise, remove seeds, wash and chop finely. Mix ginger, garlic, chilli pepper, sugar, soy sauce, lime juice, salt and pepper. Fold in 1 tablespoon of oil
- 2
Clean, wash and, depending on the size, possibly halve lengthwise. Prepare rice in boiling salted water according to instructions on the packet. Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan, fry the meat for 12-15 minutes, turning it
- 3
In the meantime, put Pak-Choi in boiling salted water and let it stand for about 2 minutes, pour it into a sieve and let it drain. At the end of the roasting time, brush the meat with the marinade from both sides, remove from the stove immediately (otherwise it will burn). Cut the meat thinly. Sprinkle the meat, rice and pak-choi with frying fat or marinade and arrange on plates garnished with a slice of lime and chilli pepper.
Nutrition Facts
490 kcal
46 g
17 g
40 g
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