John Myers
Contents
show
Yellow Rice with Chicken Breast Fillet and Mixed Vegetables
The perfect yellow rice with chicken breast fillet and mixed vegetables recipe with a picture and simple step-by-step instructions.
Yellow rice:
- 300 g Basmati rice
- 500 ml Water
- 1 tsp Salt
- 1 tsp Ground turmeric
Chicken breast fillet:
- 400 g Chicken breast fillet
- 2 tbsp Oyster sauce
- 2 tbsp Dark soy sauce
Vegetables:
- 200 g 1 rote Paprika
- 200 g Yellow pepper
- 200 g Mushrooms
- 300 g 2 Zwiebeln
- 145 g 1 Packung Baby-Mais
- 157 g / drained weight 1 kleine Dose Mais
- 50 g Spring onions
- 2 piece Garlic cloves
- 10 g 1 Stück Ingwer
- 1 rote Chilischote
Yellow rice with chicken breast fillet and vegetables:
- 200 ml Beef broth (1 teaspoon instant broth)
- 6 tbsp Olive oil
- 2 tsp Mild curry powder
- 2 tsp Salt
- 2 tbsp Oyster sauce
- 2 tbsp Dark soy sauce
- 2 powerful splashes Lemon juice
Yellow rice:
- The day before: Cook basmati rice (300 g) in 500 ml salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and refrigerate until the next day.
Chicken breast fillet:
- Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Marinate the chicken breast fillet strips with oyster sauce (2 tbsp) and dark soy sauce (2 tbsp) for several hours. Preferably also the day before.
Vegetables:
- Clean and wash the peppers (red and green) and cut into small diamonds. Clean / brush and quarter cham-pignons. Peel, halve and cut the onions into pieces and assemble them apart. Cut the baby corn diagonally into pieces. Put the can of corn in a sieve and drain well. Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice.
Yellow rice with chicken breast fillet and vegetables:
- Heat the olive oil (3 tbsp) in the wok, add the marinated chicken breast fillet strips, fry vigorously / stir-fry and remove from the wok. Add olive oil (3 tbsp) to the wok, heat, add the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes, pepper diamonds, mushroom quarters, onion pieces, baby corn pieces, spring onion rings and corn) and fry / stir-fry. Deglaze / pour in the beef broth (200 ml) and sprinkle with mild curry powder (2 teaspoons), salt (2 teaspoons), oyster sauce (2 teaspoons), dark soy sauce (2 teaspoons), sugar (1 teaspoon), and lemon juice (2 strong splashes Add / fold in the fried chicken breast fillet strips and simmer / cook for about 6 – 8 minutes. Finally, add / fold in the prepared rice, heat and serve in portions.
Facebook Comments