Chicken Schnitzel in Mango Soy Sauce with Vegetables and Brown Rice

Peel the carrots and cut into thin slices. Wash the peppers, remove the core and core and cut the pulp into pieces. Wash the broccoli and cut into small florets. Wash the sugar snap peas and cut in half or third at an angle. Peel the mango, cut the pulp from the stone and dice.

Put the rice in boiling, salted water according to the package instructions and cook over a medium heat for about 30 minutes. Wash the chicken breast fillets, pat dry and cut in half horizontally so that they are a little thinner. Season with salt, pepper and paprika. Brush a non-stick pan with oil, heat it and sear the chicken breast fillets in it.

While the fillets are frying, heat 200 ml of water in a large saucepan. Add 1 teaspoon vegetable stock as well as carrots and paprika. Steam with the lid closed and low heat for 5 minutes. Turn the fillets. After 2 minutes, deglaze the roast with a glass of water. Add 1 tbsp vegetable stock. Stir in the soy cream. Boil.

Place the broccoli and snow peas in the stock pot. Continue cooking for 5 minutes with the lid closed. Season the soy sauce with curry and, if necessary, salt and pepper. Fold in the mango, do not cook any more. Drain the rice. Season the vegetables with a little salt if necessary. Serve rice and vegetables with the meat.