Asian Stir-fry Chicken with Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 g chicken
- 3 sachets rice (125 g each)
- 250 g suar snap peas
- 1 jar bamboo shoot (s)
- 2 bunch spring onion (s)
- 100 ml soy sauce
- 100 ml teriyaki sauce
- 100 ml sauce (wok sauce)
- 1 dash honey
- 3 tablespoon, heaped coconut oil
- 1 carrot (s), to taste
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small pieces, drain the bamboo shoots, wash the sugar peas and cut in half depending on the size. Cut the spring onions into rings and peel and chop the carrots (if desired).
- Prepare the rice according to the instructions. Meanwhile, fry the chicken in the coconut oil, if possible in a wok, until it gets color, gradually add the bamboo shoots, spring onions, sugar peas and carrots. Reduce the temperature. Cook the vegetables al dente. Add the sauces, heat. Finally spread the honey over it. The sauce should have a sweet, but not sugar-sweet, aftertaste.
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