Exunas Chicken – China – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rice, (large cup)
- 1 leek stick (s)
- 1 carrot (s)
- 1 eggplant (s)
- 1 jar bamboo shoot (s)
- 200 g mushrooms, fresh
- 300 g chicken breast fillet (s)
- 1 tablespoon soy sauce
- 2 tablespoon sauce, (sweet and sour sauce)
- salt and pepper
- Curry powder
- Spice mixture, (Chinese spice)
Print Recipe
Pin Recipe Instructions
- Cook the rice until it is grainy.
- Cut the leek into rings, slice the carrot, chop the aubergine and quarter the mushrooms. Drain the bamboo shoots. Cut the meat into short strips.
- Fry the leek and carrots vigorously in a little oil in a non-stick pan. Add the meat and fry with it. Next, add the bamboo shoots and aubergine to the pan and fry until the carrots are cooked through but still have a bite. Mix in the mushrooms and fry everything a little longer.
- Deglaze with the sauces, stir, season with the spices and serve on top of the rice.
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