John Myers
Contents
show
Chicken Strips with Risotto and Carrot Noodles
The perfect chicken strips with risotto and carrot noodles recipe with a picture and simple step-by-step instructions.
- 400 g Chicken fillet
- 8 piece Carrots
- 1 piece Onion
- 1 piece Lemon
- 100 g Risotto rice
- Oil
- Sesame
- Salt and pepper
- Sugar
- White wine
- Soup seasoning
- Some cheese
Chicken strips
- Cut the chicken fillets into strips, season with salt, pepper and sprinkle with a little sesame seeds. Put the oil in a pan and fry over a very low heat (otherwise the sesame will burn).
Risotto
- Bring the water to the boil and add spice to the soup (I always use my homemade one). Fry the onion in oil in a saucepan until translucent, add the risotto rice and fry briefly. Deglaze with white wine and keep adding soup while stirring until the rice has the right consistency. Add some cheese, season with lemon juice and possibly salt.
Carrot noodles
- Peel the carrots and use the peeler to peel thin strips of carrots. Heat the oil in a pan, caramelize the sugar and fry the carrot strips over low heat until soft. Season with salt and pepper.
Facebook Comments