Wok Schnitzel
easy
30 mins
30 mins
Ingredients
- 100 g Basmati rice
- 7-10 Tbsp Salt
- 100 g Carrots
- 1 small red and yellow peppers
- 100 g Sweet peas
- 2 Chicken fillets (approx. 100 g each)
- 1 TABLESPOON Sesame Oil
- 2 small chilies
- 1/2 Pot of coriander
- 50 g Bean sprouts
- 1-2 TABLESPOONS Asian chili sauce
- 1-2 TABLESPOONS Soy sauce
- 1 TEASPOON Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cling film
Directions
- 1
Cook rice in boiling salted water according to package instructions. Peel, clean and slice carrots. Clean, wash and cut the peppers into pieces. Wash and clean mangetouts. Wash chicken fillets, dab dry and cut diagonally into 4 slices each. Place slices between 2 layers of foil and beat flat.
- 2
Heat sesame oil in a wok. Fry mangetouts, peppers and carrots for 4-5 minutes. Wash the chillies, dab dry and cut in half. Chop 2 chilli halves. Wash coriander, dab dry and chop coarsely, except for 2 stems. Wash and drain the bean sprouts. Add chopped chilli, bean sprouts, chilli and soy sauce and fry for 1-2 minutes. Finally add coriander and season the vegetables again. Remove vegetables from the wok and keep warm. Drain the rice. Heat 1 teaspoon of oil in the wok. Season the escalopes with salt and pepper and fry them in the wok for 1-2 minutes on each side.
- 3
Finally add coriander and season the vegetables again. Remove vegetables from the wok and keep warm. Drain the rice. Heat 1 teaspoon of oil in the wok. Season the escalopes with salt and pepper and fry them in the wok for 1-2 minutes on each side. Add the chilli halves shortly before the end and fry with them. Arrange the vegetables on a plate and place the schnitzels on top of the vegetables. Garnish cutlets with coriander and chilli
Nutrition Facts
380 kcal
49 g
9 g
30 g
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