Spring Vegetables with Chicken Breast

Rating: 3.3333 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



First, bring V* liter of water to boil with 1A tsp each of salt and turmeric. Sprinkle the long grain rice into it, stir it and let it boil once. Then swell the long grain rice for about 20 minutes and drain well. 2.

While the rice is cooking, prepare the vegetables: Clean the carrots as well as the kohlrabi, remove the peel, rinse and cut into narrow sticks. Clean the cauliflower, divide into roses and rinse. Clean the snow peas, rinse and blanch them in salted water for 2 minutes. Then put them in a colander, rinse with cold water and drain.

Remove the skin and fat from the chicken breast fillets, rinse, dry and cut into strips. Toast the sesame seeds in a wok without fat until golden brown, then pour onto a plate and set aside.

Heat the soybean oil in the wok and fry the meat strips in it. Season them with salt and pepper. Pour on the chicken soup. Add the carrot and kohlrabi sticks and the cauliflower florets. Stew everything for 5 to 8 minutes with the lid closed. 5.

In the meantime, rinse the parsley, shake it dry and pluck the leaves. Add the long grain rice and the sugar snap peas to the wok form and fold into the vegetable-meat mixture. Season everything together with salt and freshly ground pepper. Loosely fold the sesame seeds and parsley leaves into the dish.

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