Tanja's Nasi Goreng with chicken fillet

Ingredients for 2 servings:

• 2 chicken fillets (100g each)
• 1 carrot(s)
• 1 bell pepper(s), red
• 1 zucchini
• 1 stalk(s) leek
• 100 g vegetable onions
• 1 clove(s) garlic
• 2 tsp oil (peanut oil)
• 1 egg(s)
• 120 g Basmati (dry/raw weight)
• 1 tsp sambal oelek
• 1 tbsp spice mix, Ketjab Manis (substitute: 2-3 tsp Sweet Chili Chicken Sauce + 2 tbsp Soy sauce)
• salt and pepper
• Ginger powder (or 30g fresh ginger)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice and set aside. Wash and trim the vegetables and cut into equal-sized pieces. Finely chop the onion and garlic. Peel and slice the ginger. Slice the chicken fillet into strips. Whisk the egg with the sambal oelek and ketjap manis. Heat 1 teaspoon of oil in a wok or pan and fry the shredded chicken fillet. Remove from the pan (and keep warm), then sauté the ginger and garlic for 2 to 3 minutes. Fry the peppers, carrots, onions, and leeks for another 2 minutes and finally add the zucchini. Heat the remaining oil in a pan and sauté the rice. Add the vegetables and meat and finally pour the egg mixture over them. Season with salt and pepper and serve immediately. For WW program participants: Total 13p. / per serving 6.5