John Myers
Chicken and Vegetable Pan
The perfect chicken and vegetable pan recipe with a picture and simple step-by-step instructions.
- 80 g Cane sugar
- 60 ml Fish sauce
- 2 tbsp Water
- 400 g Chicken breast
- 1 pole Lemongrass
- 3 Shallots
- 1 Clove of garlic
- 2 Red peppers
- 2 Carrots
- 2 tbsp Rapeseed oil
- 2 tbsp Lime juice
- Salt and pepper
- For the syrup: Mix the sugar, fish sauce and 2 tablespoons of water in a small saucepan. Cook uncovered over medium heat to a thin syrup for 6-8 minutes, stirring occasionally, then remove the syrup from the heat.
- Peel shallots and cut into strips. Cut off the root end of the lemongrass, remove the husks and cut the soft part into thin rings. Peel off the garlic clove and roughly chop. Heat the oil in a pan or wok. Cut shallots, lemongrass and garlic into approx. Fry in it for 1min. Take out of the pan.
- Rinse the chicken breasts with cold water, pat dry and cut into 2cm pieces. Place the chicken pieces in the pan and fry for about 3 minutes.
- Quarter, core and wash the peppers. Cut the quarters into 2cm pieces. Peel the carrots, halve lengthways and slice diagonally.
- Season the chicken pan with salt and pepper and arrange on plates. And serve with rice.
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