Summer wok vegetables with chicken
easy
30 mins
30 mins
Ingredients
- 1 Head cauliflower (about 500 g without leaves)
- 7-10 Tbsp Salt
- 200 g Basmati rice
- 250 g Sweet peas
- 1 small yellow and red peppers
- 1-2 Chillies
- 2 Chicken fillets (approx. 120 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 4-5 Tbsp Asian chili sauce for chicken
- 6 Stem(s) Coriander
Directions
- 1
Clean the cauliflower and cut into small florets. Blanch the cauliflower in boiling salted water for about 4 minutes. Prepare rice in boiling salted water according to package instructions. After 2 minutes add mangetouts to the cauliflower and blanch. Rinse cauliflower and mangetouts in cold water.
- 2
Clean, wash, quarter and cut the peppers into strips. Halve the chilli pepper, remove the seeds. Chop the pod finely. Wash chicken filets, dab dry and cut into cubes. Heat oil in a pan and fry the chicken cubes for 2-3 minutes. Add strips of paprika. After about 3 minutes add cauliflower and mangetouts and season with salt and pepper. Add half of the chopped chilli pepper, chilli sauce and 2 tablespoons of water and simmer for 2-3 minutes. Wash the coriander, dab dry and chop coarsely. Put 1/2 tsp.
- 3
Add strips of paprika. After about 3 minutes add cauliflower and mangetouts and season with salt and pepper. Add half of the chopped chilli pepper, chilli sauce and 2 tablespoons of water and simmer for 2-3 minutes. Wash the coriander, dab dry and chop coarsely. Put 1/2 tsp. coriander aside, add the remaining coriander to the vegetables just before serving. Drain rice and garnish with the remaining chopped chillies and coriander
Nutrition Facts
360 kcal
55 g
6 g
23 g
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