Chicken Broccoli Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast fillet (s)
- 2 tablespoon soy sauce
- 1 teaspoon honey, liquid
- pepper
- 1 clove garlic
- 400 g broccoli
- 250 g tomato (s), ripe
- 4 tomato (s), dried
- 2 tablespoons oil
- 1 tablespoon tomato ketchup or chili sauce
- 0.5 ½ bunch chives
- cumin
Print Recipe
Pin Recipe Instructions
- Chop the chicken. Whisk the soy sauce with the honey, pepper and cumin, cut the garlic into tiny cubes and add. Turn the meat in it and cover it to marinate in the refrigerator.
- In the meantime, separate the florets and stems from the broccoli. Peel off the stalks and cut into small pieces. Blanch in boiling salted water for 1 minute. Quench and place on a sieve and drain.
- Brew the tomatoes, peel off the skin and cut into eighths. Cut the sun-dried tomatoes into small pieces and soak in 100 ml of water.
- Heat the oil in a heavy pan, stir-fry the chicken for about 1 minute, then take it out again immediately.
- Stir in the broccoli, tomatoes and the drained soaked sun-dried tomatoes. Add the chicken again and stir everything briefly. Season to taste with the soaking water of the tomatoes, pepper, soy sauce and tomato ketchup, cut the chives into rolls and sprinkle over them.
- Side dishes: baguette
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