John Myers
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Ingredients
Chicken breast fillet shashlik:
- 500 g Fresh chicken breast fillet
- 2 Large onions approx. 300 g
- 1,5 piece Red bell pepper approx. 300 g
- 5 piece 4 - 5 shashlik sticks
- 10 tbsp 8-10 tbsp oil
Peanut sauce:
- 1 packet Peanut sauce
- 1 Small can (165 ml) coconut milk
- 1 tbsp Sugar
- 1 tbsp Oil
Vegetable rice:
- 400 g Yesterday's cooked rice
- 100 g Peas frozen
- 100 g Corn TK
- 2 piece Eggs
- 2 tsp Chicken broth instant
- 6 tbsp 4 - 6 tbsp oil
Serve:
- 4 Coriander stems
Instructions
Chicken breast fillet shashlik:
- Clean / parry the chicken breast fillet and cut into slices. Clean and wash the peppers and cut into pieces (approx. 3 * 3 cm). Peel and quarter the onions and separate the individual layers. Thread the ingredients (chicken breast fillet slices, paprika pieces and onion slices) one after the other onto shashlik sticks. In a large pan with plenty of oil (8-10 tbsp), fry the chicken breast fillet shashlik vigorously on all sides. Simmer with the lid closed for approx. 10-15 minutes. If onion slices and paprika pieces are left over after threading, simply fry them in the pan.
Peanut sauce:
- Prepare the peanut sauce according to the instructions on the package and keep warm. When preparing, use a small can of coconut milk (165 ml) instead of 110 ml of water.
vegetable rice
- Heat oil (4–6 oil) in the wok and first fry the beaten eggs and move them to the side / to the edge in the wok. Add the peas, corn and chicken stock (2 teaspoons instant) and stir-fry for 2 minutes. Finally mix with the egg. Add the rice and mix everything together and stir-fry constantly.
Serve:
- Serve the chicken breast fillet kebabs with peanut sauce and vegetable rice, garnished with coriander.
Nutrition
Serving: 100gCalories: 352kcalCarbohydrates: 27.2gProtein: 3.4gFat: 25.8g
