Chinese pancakes with sweet chicken

Name: chinese pancakes with sweet chicken
Total time: 40 min
Yield: 4
Ingredients: 400 gram chicken carbonade; 2 clove garlic pressed; 1 green pepper finely chopped, without seeds; fresh ginger peeled, grated, approx. 2 cm; 2 tablespoon honey liquid; 200 gram pandan rice; 50 gram cashew nuts coarsely chopped; 4 small tortilla wrap; 2 spring / forest onion; 1 bunch coriander finely chopped

Try these Chinese pancakes with sweet chicken

Ingredients

Directions

Cut off the meat from the bones and cut it into small cubes.
Put the meat in a bowl and add the garlic, pepper, ginger, honey and oil. Scoop well and add some salt. Leave to marinate in the refrigerator for half an hour.
Bring water to the boil for the rice.
Heat the stir-fry stir fry the chicken in portions golden brown. When all the chicken is baked, add a couple of tablespoons of water and leave on a low setting stir-frying, continue to bake yarn and glossy brown.
In the meantime, cook the rice and let it cook. Put the cashew nuts through.
Heat the tortillas according to the instructions on the package. Put them on the plates and scoop the meat on or next to it.
Garnish with the spring onion and coriander and serve with the rice.