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🍽️ Wild Rice Pan with Chicken and Colorful Vegetables

425 kcal · 30 min · 4 servings

Ingredients

• 100 g wild rice
• salt
• 0.5 cucumber
• 1 carrot
• 1 spring onion
• 1 bunch parsley
• chives
• 4 chicken breast fillets
• 2 tbsp soy sauce (light)
• 2 tbsp oil (for frying)
• 1 tbsp lemon juice
• 2 tbsp oil
• salt
• pepper
• 1 pinch sugar
• soy sauce (to taste)

Instructions

1. 1. Cut the chicken meat into small cubes.
2. 2. Place the meat cubes into a bowl.
3. 3. Pour the soy sauce over the meat.
4. 4. Mix the meat thoroughly with the soy sauce to let it marinate.
5. 5. Bring plenty of water to a boil in a pot and add some salt.
6. 6. Cook the rice until al dente according to the instructions on the package.
7. 7. Drain the cooked rice.
8. 8. Let the rice drain well.
9. 9. Wash the vegetables thoroughly.
10. 10. Remove the inedible parts from the vegetables (clean them).
11. 11. Cut the vegetables into thin strips about 6 to 7 centimeters long.
12. 12. Wash the herbs.
13. 13. Shake the herbs dry.
14. 14. Finely chop the herbs.
15. 15. Mix all ingredients for the marinade in a small bowl.
16. 16. Heat the oil in a pan.
17. 17. Fry the marinated meat in the pan on all sides.
18. 18. Fry the meat for about 7 minutes while stirring constantly.
19. 19. Add the prepared vegetables to the pan.
20. 20. Add the cooked rice to the pan.
21. 21. Toss the pan briefly to mix everything together.
22. 22. Pour the prepared marinade over the mixture.
23. 23. Mix everything thoroughly once more.
24. 24. Season the dish with a little soy sauce to taste.
25. 25. Transfer the pan contents into small serving bowls.
26. 26. Serve the dish lukewarm.

Nutrition per serving

• kcal: 425
• Protein: 53 g · Fett/Fat: 13 g · Carbs: 24 g