Wok chicken filet with paprika, broccoli, soy sauce and rice

Name: Wok chicken filet with paprika, broccoli, soy sauce and rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 red, green and yellow peppers (approx. 200 g each); 500 g Broccoli; 30 g Ginger; 2 red chillies; 350 g Chicken filet; 175 g Basmati Rice; 7-10 Tbsp Salt; 40 g Cashew nuts; 1 tablespoon (10 g) Oil; 80 ml Soy sauce; 400 ml Vegetable broth (instant); 1 tablespoon (10 g) Cornstarch; 7-10 Tbsp white pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 red, green and yellow peppers (approx. 200 g each)
500 g Broccoli
30 g Ginger
2 red chillies
350 g Chicken filet
175 g Basmati Rice
7-10 Tbsp Salt
40 g Cashew nuts
1 tablespoon (10 g) Oil
80 ml Soy sauce
400 ml Vegetable broth (instant)
1 tablespoon (10 g) Cornstarch
7-10 Tbsp white pepper

Directions

1
Clean, wash and cut the peppers into strips. Clean, wash and cut broccoli into florets. Peel and finely chop the ginger. Remove seeds from chillies, rinse and cut into fine rings, put something aside for garnishing.
2
Rinse meat, dab dry and cut into strips. Cook rice in boiling salted water for about 15 minutes. In the meantime, roast cashew nuts in a wok or large pan without fat until golden brown.
3
Remove and set aside. Heat oil in a wok. Brown the chicken meat on all sides, take it out. Stir-fry broccoli in the frying fat for 3-4 minutes. Add paprika, ginger and chilli and stir-fry for about 2 minutes.
4
Add soy sauce and stock, simmer for about 5 minutes. Stir the starch with a little water until smooth, thicken the sauce with it. Add meat and heat up briefly. Season to taste with salt and pepper if necessary. Sprinkle with cashew nuts.
5
Drain the rice, sprinkle with chilli aside and serve.