Vegetable – Chicken – Pan

Ingredients for 3 servings:

• 250 g chicken breast fillet(s)
• 200 g rice
• 2 spring onions
• ½ stalk(s) leek
• 1 tbsp cornstarch
• 1 carrot(s), peeled
• 175 g soy sprouts or mung bean sprouts
• some oil
• 1 pinch of ginger powder
• 2 tbsp sherry
• 2 tbsp soy sauce, dark
• some salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the rice. Cut the meat into thin slices and coat in the cornstarch. Slice the spring onions and leeks into rings, and cut the carrots into slices or sticks. Brown the meat in the heated oil (use a fork to separate the slices of meat in the pan, as the starch will cause them to stick together) and remove from the pan. Add the spring onions, leeks, carrots, and drained sprouts to the pan and sauté in the remaining fat for 10-12 minutes. Sprinkle the ginger powder over the meat, add the sherry and soy sauce, stir, and bring to a boil briefly. Return the meat to the pan. Season with salt and pepper. Add spices to taste, if desired. Serve the cooked rice separately or stir it in.