Wok Chicken Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 90 g basmati
- 4 carrot (s)
- 200 g mun bean seedlins
- 1 bunch spring onion (s)
- 1 chilli pepper (s), red
- 1 clove garlic
- 350 g chicken breast fillet (s)
- 2 teaspoons vegetable oil
- 1 teaspoon honey
- 100 ml vegetable stock
- 1 tablespoon soy sauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook rice according to package directions.
- Peel the carrots and cut into sticks. Wash the mung bean sprouts, chilli peppers and spring onions. Drain the sprouts. Cut the spring onions and chilli into rings. Press or chop garlic. Cut the chicken breast fillet into strips and season with salt and pepper.
- Heat the oil in a wok. Fry the fillet strips all around for about three to four minutes and then remove them.
- Stew the potato sticks, chilli and spring onion rings with garlic in the roast for about two to three minutes and drizzle with honey. Deglaze with the broth and simmer for about six minutes. Add the chicken breast fillet to the vegetables and cook for another two minutes. Refine with soy sauce, season with salt and pepper. Fold in the mung beans and serve everything together with rice.
- For WWler: One portion has 10 ProPoints.
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