Colorful chicken frying pan
- 40 g rice
- Salt
- Pepper
- 1 span> small clove of garlic
- 1/2 red and yellow peppers
- 1 carrot
- 200 g Broccoli
- 100 g Chicken fillet
- 1/2 TL (3 g) Oil
- 1 TL span> Sauce binder
- 1 EL sweet and sour chili sauce li>
30 minutes
easy
- 1.
- Cover rice in approx. 1/8 l of boiling salted water over low heat for approx. 20 minutes cook
- 2.
- Peel and chop the garlic. Clean or peel and wash vegetables. Cut the pepper and carrot into pieces. Cut the broccoli into florets
- 3.
- Wash the meat, pat dry and cut into strips. Fry all around in the hot oil for about 5 minutes. Season with salt and pepper, remove
- 4.
- Fry the garlic and vegetables in the frying fat. Stir in almost 1/8 l of water. Bring to the boil and simmer covered for approx. 5 minutes. Add the meat to the vegetables and simmer for another 2 minutes. Thicken the sauce, season with chili sauce, salt and pepper. Serve with rice
1Person approx .:
- 400 kcal
- 1680 kJ
- 31 g protein
- 9 g fat
- 45 g carbohydrates
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