Marinated chicken filet with rice salad
easy
60 mins
60 mins
Ingredients
- 2 Garlic cloves
- 40 g Ginger Tuber
- 4 TABLESPOONS Sesame Oil
- 2 TABLESPOONS light soy sauce
- 1 TEASPOON Sambal Oelek
- 4 Chicken fillets (approx. 150 g each)
- 7-10 Tbsp Salt
- 200 g Basmati Rice
- 1 (approx. 1 kg) Pineapple
- 120 g Spring onions
- 100 g Mushrooms
- 3 Stem(s) Coriander
- 3 TABLESPOONS sweet-sour sauce
- 4 TABLESPOONS Vinegar
- 4 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2-4 Pepperoni
Directions
- 1
Peel garlic and ginger and dice very finely. Mix with sesame oil, soy sauce and sambal oelek. Wash the chicken fillets, spread with the prepared marinade and salt. Leave to marinate for at least 1/2 hour. In the meantime, prepare rice for the salad in boiling salted water according to the instructions on the packet.
- 2
Peel 1/2 pineapple, remove stalk, cut pulp into small pieces or strips. Clean, wash and finely chop the spring onions. Clean, clean and slice the mushrooms. Cut the rest of the pineapple into halves. Wash and chop the coriander. Mix sweet-sour sauce, coriander, vinegar and oil. Season with salt, pepper and sugar. Mix the salad ingredients and sauce, let it stand for a while and season again. Grill the chicken fillets for about 12 minutes while turning.
- 3
Mix sweet-sour sauce, coriander, vinegar and oil. Season with salt, pepper and sugar. Mix the salad ingredients and sauce, let it stand for a while and season again. Grill the chicken fillets for about 12 minutes while turning. If you like it spicy, cover the fillets with pepperoni. Grill the pineapple slices for about 5 minutes while turning
Nutrition Facts
610 kcal
62 g
22 g
40 g
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