Pan-fried vegetables with chicken filet

Name: Pan-fried vegetables with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Peppers (e.g. red and yellow); 200–250 g Sweet peas; 1 medium onion; 1 (approx. 30 g) walnut-sized piece of fresh ginger; 500 g Chicken filet; 200 g Basmati rice; 3-4 Tbsp Oil; 1 knife tip Vegetable broth; 4-5 Tbsp Soy sauce

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Peppers (e.g. red and yellow)
200–250 g Sweet peas
1 medium onion
1 (approx. 30 g) walnut-sized piece of fresh ginger
500 g Chicken filet
200 g Basmati rice
3-4 Tbsp Oil
1 knife tip Vegetable broth
4-5 Tbsp Soy sauce

Directions

1
Boil up just under 1⁄2 l of salted water. Clean, wash and cut the peppers into strips. Wash and clean the sugar snap peas, possibly halve them. Peel and chop onion. Peel and grate ginger.
2
Wash the meat, dab dry and cut into strips. Cover the rice and cook it in boiling salted water for about 15 minutes. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 5 minutes. Season and take out.
3
Heat 1-2 tablespoons of oil in the frying fat. Sauté the pepper strips and diced onions in it for about 5 minutes. Add sugar snap peas and grated ginger.
4
Add 150 ml water, bring to the boil and stir in the stock. Season vegetables with soy sauce and pepper. Add meat again and heat up. Serve everything.