Rice salad with fried chicken

Name: Rice salad with fried chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (500 g) small head Chinese cabbage; 1 yellow pepper; 200 g Celery; 1 Papaya; 200 ml Orange juice; 150 ml sweet chili sauce; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Cayenne pepper; 400 g Chicken filet; 2 TABLESPOONS Oil; 75 g roasted peanuts

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (500 g) small head Chinese cabbage
1 yellow pepper
200 g Celery
1 Papaya
200 ml Orange juice
150 ml sweet chili sauce
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Cayenne pepper
400 g Chicken filet
2 TABLESPOONS Oil
75 g roasted peanuts

Directions

1
Cook rice in boiling salted water according to package instructions. Then drain, rinse with cold water and leave to cool.
2
Clean and wash the Chinese cabbage, peppers and celery. Cut cabbage and paprika into strips, celery into thin slices. Halve the papaya, remove the seeds. Peel and chop the fruit.
3
Mix juice, chilli sauce and vinegar. Season to taste with salt, pepper and cayenne pepper. Mix with the prepared salad ingredients and let it stand for at least 30 minutes.
4
Wash the fillet, dab dry and cut into strips. Heat oil in a pan. Fry the fillet for 6-8 minutes until golden brown. Flavour the salad again. Coarsely chop the peanuts and arrange them on the salad with the meat.