Chicken-vegetable-peach Pan À La Helene
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g chicken breast fillet (s)
- 2 teaspoon soy sauce
- liter ⅛ white wine, dry
- 1 can peach (s), with juice (300 g drained weight)
- 250 g mushrooms, fresh brown
- 1 leek
- 1 jar bamboo shoot (s)
- Salt and pepper, freshly ground black
- 1 teaspoon curry paste, yellow or curry powder
- ml chicken broth
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips and fry in portions in a non-stick pan. Set the seared meat aside for now.
- Clean, halve and slice the mushrooms. Clean the leek, cut in half lengthways and cut into half rings; then put in a sieve, rinse well and drain. Rinse and drain the bamboo shoots as well.
- Drain the peaches - catching the juice - and cut into pieces.
- Now fry the mushrooms in the pan in which the meat was fried. Then put the leek in the pan and fry a little. Next, add the soy sauce, wine, chicken stock and peach juice to the pan and stir into the vegetables along with the meat and bamboo shoots.
- Season the contents of the pan with salt, pepper and curry paste and simmer with the lid on for approx. 5 minutes. If you like, you can thicken the whole thing up a bit.
- Rice tastes very good with it.
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