Rice salad with chicken filet and sweet-sour asian sauce

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 fresh corn cobs (approx. 280 g each)
  • 7-10 Tbsp Salt
  • 250 g Long grain rice
  • 1/2 (approx. 600 g) Pineapple
  • 500 g Chicken filet
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Oil
  • 100 ml Vegetable broth
  • 50 g Frisée salad
  • 6-8 Stem(s) Coriander
  • 6 TABLESPOONS sweet-hot chili sauce
  • 7-10 Tbsp pink pepper berries

Directions

  1. 1

    Remove leaves from the corn. Wash the corn and cut into slices of about 1 cm thickness. Halve slices and cook in boiling salted water for about 20 minutes. Prepare rice in boiling salted water according to package instructions

  2. 2

    In the meantime, peel the pineapple, quarter it and cut out the stalk. Cut the flesh into pieces. Wash the flesh, dab dry and cut into strips. Season with salt and pepper. Heat oil in a pan. Fry the meat for 3-5 minutes while turning it. Remove from the pan. Fry the pineapple in the frying pan for about 2 minutes. Deglaze with broth. Remove from the pan

  3. 3

    Clean the salad, wash and spin dry. Wash coriander, shake dry and chop finely, except for a few leaves for garnishing. Drain rice. Mix with meat, pineapple, chopped coriander and chili sauce. Season to taste with salt and pepper. Drain the corn, drain and fold in with the salad. Arrange on plates. Sprinkle with coriander leaves and pepper berries

Nutrition Facts

KCAL
510 kcal
CARBS
74 g
FATS
7 g
PROTEINS
35 g

Categories & Tags

Main Dishesvery easySalad