Kohlrabi Pan with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast
- 500 g kohlrabi
- 1 bunch spring onion (s)
- 250 g carrot (s)
- 150 ml chicken or vegetable stock (vegetarian)
- 4 tablespoon soy sauce
- 2 teaspoons cornstarch
- 5 tablespoon oil
- 1 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the meat into small cubes. Mix half of the cornstarch with half of the soy sauce and 1 tablespoon of oil. Briefly put the meat in it.
- In the meantime, peel the kohlrabi and cut into thin slices. Cut the spring onions into thin rings. Peel the carrots and cut into slices. Mix the broth with the remaining soy sauce, lemon juice and the remaining cornstarch to make the sauce until smooth.
- Heat the oil in a pan and add the meat and fry until crispy. Add more oil and fry the kohlrabi for 2 minutes, then fry the carrots for 2 minutes. Then add the spring onions and fry everything for another 3 minutes. Add the sauce, bring to the boil and boil everything for 1 minute over high heat. Season to taste with salt and pepper.
- Tip: If you want to choose the vegetarian option, leave out the chicken breast and mix 100 g rocket under the vegetable pan just before serving.
- Rice goes best with it.
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