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Chinese Chicken Nuggets with Vegetable Rice

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 15 kcal

Ingredients
 

Chinese chicken nuggets: (For 4 people!)

  • 550 g Chicken breast fillets
  • 1 tbsp Soybean oil
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Liquid honey
  • 1 tbsp Tomato ketchup
  • 1 tsp Lemon juice
  • 1 tbsp Sweet chili sauce
  • 1 Dried red chilli pepper
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Vegetable rice:

  • 50 g Basmati rice
  • 0,5 tsp Salt
  • 50 g Red pepper
  • 50 g Yellow pepper
  • 50 g Young peas frozen
  • 1 tsp Mild curry powder
  • 1 tsp Chicken broth instant

Serve:

  • 2 Stalk Parsley for garnish

Instructions
 

Chinese chicken nuggets: (For 4 people!)

  • Wash the chicken breast fillets, cut into cubes (5 - 2 cm) and sprinkle with soy oil (1 tbsp), sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), liquid honey (2 tbsp) to-mate ketchup (1 tbsp ), Lemon juice (1 teaspoon), sweet chilli sauce (1 tbsp) and 1 dried chilli pepper (minced in a mortar), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), if possible, marinate for 2 hours. The longer the chicken cubes marinate, the spicier they taste. I marinated them overnight. You can prepare these chicken nuggets in large quantities quite easily. Preheat the oven to 225 ° C, place the marinated chicken breast fillet cubes on a baking tray lined with baking paper and bake on the middle rack for about 20-25 minutes until crispy. Possibly the last 2 - 3 minutes with grill function.

Vegetable rice:

  • Add a small saucepan with water (125 ml), salt (½ teaspoon) and the rice (50 g), bring to the boil, close with a lid and cook on the lowest level for about 20 minutes. Clean, wash and finely dice the red + yellow peppers. Mix the diced paprika and frozen peas into the cooked rice, season with mild curry powder (1 teaspoon) and instant chicken broth (1 teaspoon). Heat everything briefly while stirring constantly.

Serve:

  • Press the vegetable rice into a cup and turn it onto the plate, place the chicken nuggets around it and serve garnished with parsley.

Nutrition

Serving: 100gCalories: 15kcalCarbohydrates: 1.1gProtein: 1.7gFat: 0.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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