Wok chicken pan

Ingredients for 2 servings:

• 90 g Basmati
• 4 carrots
• 200 g mung bean sprouts
• 1 bunch of spring onions
• 1 red chili pepper(s)
• 1 garlic clove(s)
• 350 g chicken breast fillet(s)
• 2 tsp vegetable oil
• 1 tsp honey
• 100 ml vegetable stock
• 1 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

light and delicious

Cook rice according to the package instructions. Peel the carrots and cut into sticks. Wash the mung bean sprouts, chili pepper, and spring onions. Drain the sprouts. Cut the spring onions and chili into rings. Crush or finely chop the 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 over for about three to four minutes, then remove. Sauté the carrot sticks, chili and spring onion rings with the garlic in the pan juices for about two to three minutes, then drizzle with honey. Deglaze with the stock and simmer for about six minutes. Add the chicken breast fillet to the vegetables and cook for another two minutes. Finish with soy sauce and season with salt and pepper. Stir in the mung beans and serve with rice. For WW users: One portion has 10 ProPoints.