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Chicken, Mushroom and Pepper Wok and Yellow Basmati Rice
The perfect chicken, mushroom and pepper wok and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Chicken, mushroom and pepper wok:
- 900 g Chicken breast fillet
- 2 tbsp Dark soy sauce
- 2 tbsp Sweet chili sauce
- 1 tsp Salt
- 4 tbsp Sunflower oil
- 250 g Small, white mushrooms
- 440 g Pepper mix (red, orange and green)
- 2 tbsp Sunflower oil
- 1 tsp Mild curry powder
- 2 tbsp Dark soy sauce
- 2 tbsp Sweet chili sauce
- 500 ml Clear broth (2 teaspoons instant broth)
- 1 Cup Fresh coriander finely chopped
Yellow basmati rice:
- 250 g Basmati rice
- 450 ml Water
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- Sweet chili sauce
Chicken, mushroom and pepper wok:
- Wash the chicken breast fillets, pat dry with kitchen paper, clean, cut into strips and marinate with dark soy sauce (2 tablespoons), sweet chilli sauce (2 tablespoons) and salt (1 teaspoon) for about 30 minutes. In the meantime, prepare the vegetables. To do this, clean / brush and quarter the mushrooms or only halve the smaller ones. Clean and wash the peppers and cut into small diamonds. Wash the coriander, shake dry and cut finely. Heat sunflower oil (4 tbsp) in the wok, fry the chicken breast fillet strips one after the other / stir-fry and remove from the wok. Pour sunflower oil (2 tbsp) into the wok and fry / stir-fry the mushroom quarters with the pepper diamonds. Season with dark soy sauce (2 tbsp) and sweet chilli sauce (2 tbsp) and deglaze / pour on with the clear stock (500 ml). Let everything simmer for a few minutes. Add the fried chicken breast fillet strips, heat briefly and add / fold in the sliced coriander (1 cup).
Yellow basmati rice:
- Bring basmati rice (250 g) in water (450 ml) with salt (1 teaspoon) and turmeric (1 teaspoon) to the boil, stir well and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Serve the chicken, mushroom and paprika wok with yellow basmati rice, served with sweet chili sauce.
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