Chicken Vegetable Pan

Chicken Vegetable Pan

Main Course

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Cook Time

50 min

Servings

2

Difficulty

Medium

Prep Time

30 Min

Description

A hearty chicken and vegetable stir-fry, perfect with rice.

Ingredients (14 ingredients)

  • 0.5 Stück Onion
  • 2 Stück Garlic cloves
  • 1 Stück red bell peppers
  • 1 Stück yellow bell peppers
  • 250 g Broccoli
  • 100 g Carrots
  • 100 g Long grain rice
  • Salt
  • 1 Stück double Chicken breast fillets
  • Pepper
  • 0.5 EL Oil
  • 0.5 EL Cornstarch
  • 0.5 EL Soy sauce
  • Parsley for garnish

Preparation (8 steps)

1

Prepare vegetables

Peel the onion and garlic and cut into fine cubes. Cut the peppers into pieces. Divide the broccoli into florets, cut thick stems into slices. Cut carrots into slices.

2

Cook rice

Thermomix® Setting
8 min/212°F/Speed 1 212°F

Add 400 ml water to the mixing bowl, salt and bring to a boil. Cook the rice in it according to the package instructions for about 8 minutes. Add broccoli after about 4 minutes. Drain the vegetables and let them drain.

8 min
3

Prepare meat

Cut the chicken fillets into strips, season with salt and pepper.

4

Fry the meat

Heat oil in a pan. Fry the meat in it for about 5 minutes until golden brown and remove.

5

Sauté onion and garlic

Thermomix® Setting
3 min/248°F/Speed 1 248°F

Put 1 onion and 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 5. Sauté with 1 tbsp oil for 3 min./120°C/speed 1.

3 min
6

Add vegetables

Thermomix® Setting
5 min/212°F/Speed 1 212°F

Add peppers and fry briefly. Deglaze with vegetable broth and bring to a boil. Add chicken, carrots and broccoli and bring to a boil.

5 min
7

Thicken sauce

Thermomix® Setting
3 min/212°F/Speed 2 212°F

Mix 1 tbsp cornstarch with 1-2 tablespoons of water. Stir into the pan, bring to a boil again and simmer for about 3 minutes.

3 min
8

Season and serve

Season with 1 tbsp soy sauce and pepper. Arrange on plates and garnish with parsley leaves. Drain the rice if necessary and serve with it.

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Allergens

  • Soy

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