Contents
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Ingredients
rice
- 100 g Rice
- Salt
Crispy chicken
- 2 Chicken breasts
- 1 Egg
- 3 tsp Food starch
- 1,5 tbsp Raw cane sugar
- 2 tbsp Honey
- 200 ml Water
- 5 tbsp Soy sauce
- Oil
Tomato and Peanut Sauce
- 1 Red Onion, cut into strips
- 2 Garlic cloves, finely chopped
- 3 tbsp Peanut butter
- 2 tbsp Soy sauce
- 400 g Chunky tomatoes
- 100 g Sugar snap peas, cut into lozenges
- 125 g Cherry tomatoes
- 100 ml Cream
- Oil
- Ground coriander
- Espelette pepper
- Salt
- Pepper
- 1 tbsp Fresh, chopped coriander
Instructions
rice
- Bring the rice to the boil with twice the amount of water and a pinch of salt, switch off the stove, put the lid on - forget the rice. After about 20 minutes the rice is perfect, it has absorbed all the water and cannot stick. Cooking rice couldn't be easier.
Crispy chicken
- Cut the chicken breasts into bite-sized pieces. Whisk the egg with the starch well and season well with salt and pepper. Heat some oil in a pan, then pull the chicken pieces through the egg-starch mixture and add to the pan. Sear them well and don't turn them until they come off the pan base.
- Then remove the meat and let the sugar caramelize in the hot frying fat. Then add the honey, the water and the soy sauce, bring to the boil and simmer for about 5 - 7 minutes. Add the meat again and toss for about 3 minutes.
Tomato and Peanut Sauce
- Heat some oil in a saucepan and sauté the onion and garlic for 2 minutes. Then stir in the peanut butter and 2 tablespoons of soy sauce. Add the chunky tomatoes and season with salt, coriander and Espelette pepper. Bring to the boil once and then simmer at a low temperature for about 30 minutes.
- Then add the whole tomatoes, the sugar snap peas cut into lozenges and the cream and simmer for another 5 minutes, season to taste again.
finish
- Arrange the rice on a plate or in a bowl, pour the sauce over it and serve the meat on top, sprinkle with the chopped coriander and let it taste good.
Nutrition
Serving: 100gCalories: 252kcalCarbohydrates: 33.2gProtein: 4.7gFat: 11.1g