Pan of vegetables with chicken

Name: Pan of vegetables with chicken
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 25 g Natural rice; 7-10 Tbsp Salt; 1 small red onion; 150 g fresh pineapple; 1/2 red pepper; 1/2 212 ml can of vegetable corn; 8 g fresh ginger; 1 (approx. 120 g) Chicken filet; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 1/2-1 TABLESPOON sweet-sour chili sauce for chicken

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

25 g Natural rice
7-10 Tbsp Salt
1 small red onion
150 g fresh pineapple
1/2 red pepper
1/2 212 ml can of vegetable corn
8 g fresh ginger
1 (approx. 120 g) Chicken filet
7-10 Tbsp Pepper
1 TEASPOON Oil
1/2-1 TABLESPOON sweet-sour chili sauce for chicken

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and slice the onion. Peel pineapple, remove stalk. Cut flesh into small pieces. Clean, wash and chop the peppers.
2
Drain the corn well in a sieve. Peel and chop the ginger. Drain rice.
3
Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the meat for 4-5 minutes on each side. Remove and keep warm. Add onion and paprika to the frying fat and fry for about 3 minutes, turning.
4
Add pineapple and ginger and fry for another 2-3 minutes. Add rice and corn and fry briefly. Season to taste with chilli sauce. Cut the meat open and put it back into the pan. Garnish with cress as desired.