Asian Rice Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 4 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon sambal oelek
- 250 g rice, lon rain or basmati
- 1 bunch spring onion (s)
- 3 carrot (s)
- 250 g mushrooms
- 1 red pepper (s)
- 2 tablespoon oil (peanut oil)
- 1 can coconut milk, (400 ml)
- 1 glass sprouts (mung bean sprouts)
- 1 teaspoon coriander, ground
- soy sauce
- Sambal Oelek
Print Recipe
Pin Recipe Instructions
- Remove the tendons and fat from the chicken breast and cut into strips. Mix the soy sauce, sambal oelek and honey and mix with the chicken strips. Marinate in the refrigerator for at least 1 hour.
- Meanwhile, cook the rice in salted water to the desired firmness. Drain and chill in cold water.
- Cut the spring onions into rings, peel the carrots and cut into sticks. Slice or quarter the mushrooms of your choice. Core the pepper and cut into short strips.
- Heat 1 tablespoon of oil in a pan or wok and sauté the vegetables for about 5 minutes, stirring constantly, until they have clearly lost their volume. Pour in the coconut milk and reduce a little until the mixture no longer appears liquid when stirred.
- Mix the rice in a bowl with the steamed vegetables and coconut milk.
- Then heat the remaining oil in the pan and fry the marinated chicken strips until golden brown. Add to the rice along with the bratsud and mix in well. Season with coriander, soy sauce and sambal oelek.
- Then the lettuce should be covered for a while.
- Note: When serving, it should be room temperature, not fridge cold!
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