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Soy chicken with carrot salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 792
  • Fat about 38g
  • Carbohydrates about 68g
  • Protein about 44g
This is needed
This is needed for 4 people
  • 4 dl salted water
  • 250 g jasmine rice
  • 2.5 tbsp soy sauce
  • 2.5 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 0.5 tbsp sugar
  • 2 cm ginger, finely grated
  • 460 g grated carrot
  • 0.75 dl soy sauce
  • 0.5 dl water
  • 1.5 tbsp liquid honey
  • 2 tsp sesame oil
  • 3 garlic clove, squeezed
  • 20 g ginger, finely grated
To fry
  • 1 tbsp oil for frying
  • 800 g chicken thighs (boneless)
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And that's how it's done
And that's how it's done
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.
Combine the rice vinegar, soy sauce, sesame oil, sugar and ginger in a bowl, mix in the carrots.
Whisk the soy sauce, water and sesame oil in a bowl. Mix in the honey, ginger and garlic.
To fry
Heat the oil in a non-stick frying pan. Brown the chicken in batches over a medium heat for approx. 5 mins. on each side, remove from the pan. Pour the sauce into the same pan, return the chicken to the pan and reduce for approx. 5 mins. Serve the chicken and the sauce with the rice and salad.

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