Rice salad with fried chicken filet

Name: Rice salad with fried chicken filet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 100 g unsalted peanut kernels; 400 g Chicken filets; 2 TABLESPOONS Olive oil; 200 g Celery; 200 ml Orange juice; 150 ml Chilli sauce for chicken; 1 yellow pepper; 1 (500 g) Head Chinese cabbage; 1 Papaya

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
100 g unsalted peanut kernels
400 g Chicken filets
2 TABLESPOONS Olive oil
200 g Celery
200 ml Orange juice
150 ml Chilli sauce for chicken
1 yellow pepper
1 (500 g) Head Chinese cabbage
1 Papaya

Directions

1
Prepare rice in boiling salted water according to package instructions. Roast the nuts in a pan without fat while turning for approx. 5 minutes, remove. Wash meat, dab dry and cut into strips. Heat oil, fry meat for 6-8 minutes, turning. Clean and wash the celery and cut it into thin slices.
2
Fry for the last 4 minutes. Deglaze with juice and chilli sauce. Take the pan off the heat. Clean, wash and slice the peppers. Clean cabbage, cut into short strips and rinse if necessary. Halve papaya, remove seeds. Peel the flesh and cut into cubes. Roughly chop the nuts. Mix all salad ingredients, season to taste with salt and leave to stand for at least 1/2 hour.
3
Clean cabbage, cut into short strips and rinse if necessary. Halve papaya, remove seeds. Peel the flesh and cut into cubes. Roughly chop the nuts. Mix all salad ingredients, season to taste with salt and leave to stand for at least 1/2 hour. Arrange on plates
4
30 minutes waiting time