Potato and Chicken Pan

Name: Potato and Chicken Pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 250 g Carrots; 200 g Mushrooms; 2 Spring onions; 200 g Chicken filet; 500 g White cabbage; 2 tablespoons (10 g each) Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 tablespoons (20 g each) sweet-sour Asian sauce; 125 ml Vegetable broth (instant); 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
250 g Carrots
200 g Mushrooms
2 Spring onions
200 g Chicken filet
500 g White cabbage
2 tablespoons (10 g each) Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 tablespoons (20 g each) sweet-sour Asian sauce
125 ml Vegetable broth (instant)
7-10 Tbsp Parsley

Directions

1
Peel, wash and chop the potatoes and carrots. Wash and clean the mushrooms. Clean and wash spring onions. Halve mushrooms, cut spring onions into small pieces.
2
Wash the fillet, dab dry and dice. Cut white cabbage into leaves, wash and drain well. Heat 1 tablespoon of oil in a large pan. Fry the chicken fillet for 3-4 minutes while turning, season with salt and pepper and remove.
3
Add 1 tablespoon of oil to the frying fat. Fry the potatoes and carrots for 5 minutes. Add the mushrooms and white cabbage and fry for a further 5 minutes at high heat. Season with salt and pepper. Add chicken fillet and spring onions.
4
Stir in the Asian sauce. Deglaze with stock, cook for another 5 minutes. Serve garnished with parsley.