Chicken and Veggies in Gingery Hot Sauce. |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The sauce is mildly hot. Beans can be substituted with broccoli, spinach, cabbage or other leafy greens. Can add tomato for a bit more sour sauce. Ingredients:
180 g parboiled rice |
210 g chicken breast |
200 g green bean |
2 medium carrots |
1 medium onion |
2 cloves garlic |
1 red pepper |
1/2 oz ginger |
1 dash salt |
2 tbsp lemon juice |
1 dash pepper |
2 tsp vegetable oil |
Directions:
1. Heat oil in a pan at medium heat
2. Julienne onion
3. Mince the cloves, garlic and red pepper
4. Quarter the chicken breast
5. Chop the carrots
6. Sauté the onion until translucent
7. Sauté cloves garlic and red pepper on at a time
8. Cook the chicken until brown
9. At the same time mix in salt and pepper to taste
10. Pour in the lemon juice
11. Let the chicken cook for a minute or two
12. Stir in carrot for a minute
13. Stir in beans for another minute
14. Let it simmer for one last minute at low heat
15. Serve with cooked parboiled rice
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