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Marsha Glick
Dutch stir-fry vegetables with chicken fillet
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Ingredients
Directions
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Cut the winter carrot and celeriac into equal pieces. Bring water with salt to the boil and blanch the carrot and celeriac for about 2 minutes. Drain the vegetables and drain in a colander.
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Sprinkle the chicken fillet with salt and freshly ground pepper. Heat the baking product and stir fry the chicken breast for about 2 minutes at a high setting.
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Add the carrot and celeriac and stir fry approximately 5 minutes to a low setting.
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Add the mushrooms and spring onion and stir fry for another 2 minutes at a high setting. Season to taste with salt and freshly ground pepper and sprinkle the dish with the celery. Tasty with mashed potatoes or rice.
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15 minMain dishtomatoes, Spaghetti, olive oil, onion, mushrooms, pepper salami, magor cheese, rucola lettuce,pasta with peppersalami and magor from family van irish -
20 minMain dishhare chop, butter, liquid baking product, orange, Orange Marmelade, apricot jam, fresh rosemary, dried rosemary, orange, cranberry compote,hare chop with orange and cranberries -
50 minMain dishfrozen dough for savory pie, vine tomato, medium sized egg, creme fraiche, dried thyme, granulated sugar, grated old cheese, butter to grease, couscous, sweet onion,tomato pie with sweet onion -
145 minMain dishtomatoes, sunflower oil, rib, onion, garlic, Red pepper, beef broth tablet, nutmeg, Red pepper, potatoes, winter carrot,stobá (caribbean casserole) from ans tree
Nutrition
230Calories
Sodium0% DV0g
Fat11% DV7g
Protein56% DV28g
Carbs3% DV9g
Fiber0% DV0g
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