Rice salad with fried chicken filet

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 200 g Basmati Rice
  • 7-10 Tbsp Salt
  • 100 g unsalted peanut kernels
  • 400 g Chicken filets
  • 2 TABLESPOONS Olive oil
  • 200 g Celery
  • 200 ml Orange juice
  • 150 ml Chilli sauce for chicken
  • 1 yellow pepper
  • 1 (500 g) Head Chinese cabbage
  • 1 Papaya

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Roast the nuts in a pan without fat while turning for approx. 5 minutes, remove. Wash meat, dab dry and cut into strips. Heat oil, fry meat for 6-8 minutes, turning. Clean and wash the celery and cut it into thin slices.

  2. 2

    Fry for the last 4 minutes. Deglaze with juice and chilli sauce. Take the pan off the heat. Clean, wash and slice the peppers. Clean cabbage, cut into short strips and rinse if necessary. Halve papaya, remove seeds. Peel the flesh and cut into cubes. Roughly chop the nuts. Mix all salad ingredients, season to taste with salt and leave to stand for at least 1/2 hour.

  3. 3

    Clean cabbage, cut into short strips and rinse if necessary. Halve papaya, remove seeds. Peel the flesh and cut into cubes. Roughly chop the nuts. Mix all salad ingredients, season to taste with salt and leave to stand for at least 1/2 hour. Arrange on plates

  4. 4

    30 minutes waiting time

Nutrition Facts

KCAL
580 kcal
CARBS
69 g
FATS
19 g
PROTEINS
36 g

Categories & Tags

AppetizerMain dishSalad