Pan-fried vegetables with chicken filet

Name: Pan-fried vegetables with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red and yellow pepper; 300 g Sweet peas; 1 Onion; 1 walnut-sized piece of ginger; 500 g Chicken filet; 200 g Basmati rice; 7-10 Tbsp Salt; 4 TABLESPOONS Sunflower oil; 100 ml Vegetable broth; 8 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red and yellow pepper
300 g Sweet peas
1 Onion
1 walnut-sized piece of ginger
500 g Chicken filet
200 g Basmati rice
7-10 Tbsp Salt
4 TABLESPOONS Sunflower oil
100 ml Vegetable broth
8 TABLESPOONS Soy sauce
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the peppers into short strips. Wash, clean and, depending on the size, possibly halve the sugar snap peppers. Peel and roughly dice the onion. Peel ginger and chop finely. Wash the meat, dab dry and chop
2
Prepare rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a frying pan or wok. Fry the meat for about 4 minutes, turning it well. Remove from the pan, add the rest of the oil and fry the pepper and onion for approx. 8 minutes, turning them over. After approx. 5 minutes add the mangetout. Deglaze with stock and season with soy sauce, ginger and pepper
3
Put the meat back into the pan and heat it up briefly. Arrange rice, vegetables and meat on plates