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Exuna's Chicken – China – Pan

updated

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Ingredients for 4 servings:

  • 1 cup rice (large cup)
  • 1 leek(s)
  • 1 carrot(s)
  • 1 eggplant(s)
  • 1 jar bamboo shoot(s)
  • 200 g mushrooms, fresh
  • 300 g chicken breast fillet(s)
  • 1 tbsp soy sauce
  • 2 tbsp sauce (sweet and sour sauce)
  • salt and pepper
  • curry powder
  • Spice mix (Chinese spice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with rice

Cook the rice until golden brown. Slice the leek into rings, the carrot into slices, the eggplant into small pieces, and quarter the mushrooms. Drain the bamboo shoots. Cut the meat into short strips. Sauté the leek and carrots in a little oil in a non-stick pan. Add the meat and fry. Next, add the bamboo shoots and eggplant to the pan and fry until the carrots are tender but still have a bit of a bite. Stir in the mushrooms and fry everything briefly longer. Deglaze with the sauces, stir, season with spices, and serve over the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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