Pan-fried Curry Rice and Vegetables with Teriyaki Chicken
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 peppers, colored
- 1 zucchini
- 150 g rice
- 3 teaspoon curry
- 50 ml cream or cremefine
- N / A chili sauce, sweet
- 6 teaspoon teriyaki sauce
- 2 teaspoon soy sauce, light
- 60 g panko
- 400 g chicken breast fillet (s)
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Boil the rice in plenty of water. Add the teaspoon salt and 1 teaspoon curry
- Clean the peppers and zucchini and cut into small pieces. Cut the chicken breast into bite-sized pieces and then place in 5 teaspoons of teriyaki sauce.
- While the chicken is marinating, the rice will finish cooking. Just before it`s done, fry the cut vegetables in a large pan. So that it doesn`t burn, keep adding a little rice water. The vegetables should be slightly soft. Drain the cooked rice and add to the vegetables.
- Lightly pat the chicken on paper towels. Then turn in the panko. Fry in the deep fryer at 180 ° C for 2 - 3 minutes. Be careful, the chicken pieces turn dark quickly
- Add the remaining curry, the remaining teriyaki sauce, soy sauce and cream to the rice and vegetable pan. Season the spiciness with the chilli sauce. Continue to steam until a creamy consistency is achieved. But that goes through the cream very quickly.
- Distribute the pan`s contents on the plates and top with the fried chicken pieces.
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