Colorful chicken frying pan

For 1 person
  • 40 g rice
  • Salt
  • Pepper
  • 1 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 Sauce binder
  • 1 EL sweet and sour chili sauce
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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