Asian Rice Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 360 g chicken breast fillet (s)
- 1 small Can (s) soybeans - seedlings
- 2 small can bamboo shoot (s), in strips
- 4 spring onion (s)
- 150 g red pepper (s)
- 4 tablespoon oil (sesame oil)
- salt
- Pepper, a. d. Mill
- 3 tablespoon soy sauce
- 400 g rice, cooked
- 1 pinch sambal oelek and tablespoon sambal manis
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillet, pat dry and roughly dice. Drain the seedlings and sprouts in a colander. Clean and wash the spring onions and cut into rings. Wash and clean the peppers and cut into cubes. Heat 1 tablespoon sesame oil, fry the meat in it, season with salt and pepper, remove and keep warm. Heat the remaining oil, fry the spring onions, paprika, sprouts and sprouts one after the other, as well as the rice. Season with pepper, soy sauce and the sambals, serve, and pour the meat on top.
- Tip: Roughly dice the chicken breast fillet, mix with tablespoons of soy sauce and marinate in it for 30 minutes. Pat dry a little before roasting. Marinating makes the meat particularly tender.
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