Filter
Reset
Sort ByRelevance
Stephanie boyer
Hot chicken from mats
Indian spiced chicken puffs with soy sauce, served with rice, beans and seroendeng.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the chicken tufts and pat dry with kitchen paper.
-
Heat the oil in a stirring fruit the Bumbu spice 2 min.
-
Turn the heat high, add the chicken and stir fry for 3 minutes. Keep stirring to prevent burning.
-
Add the soy sauce, just as much water and sugar and stir-fry for another 2 minutes. Turn the heat down and simmer for another 10 minutes. Stir frequently.
-
Meanwhile, cook the rice according to the instructions on the package.
-
Remove the stem set of the green beans, leave the tip. Cook the green beans in 8 minutes until al dente. Drain.
-
Spread the beans, chicken and rice on plates and sprinkle with the seroendeng.
Blogs that might be interesting
-
20 minMain dishsunflower oil, chicken breast, onion, sugarsnap, baking flour, mild Indian curry paste, coconut milk, sunflower oil, Mihoen, fresh coriander,curry with fried noodles -
55 minMain dishmild olive oil, egg, spiced rösti, cabbage, green beans, beef steak the boeuf, baked onions,steak the boeuf with seasoned potato and green beans -
25 minMain disholive oil, garlic, pipe rigate, Broccoli, water, cottage cheese,pipe rigate with broccoli and cottage cheese -
30 minMain dishfloury potatoes, Kale, smoked sausage, butter, smoked low-fat bacon cubes, onion, Red pepper, liquid honey, milk, spice mix for kale,kale with honey jelly beans
Nutrition
620Calories
Sodium25% DV600mg
Fat31% DV20g
Protein56% DV28g
Carbs27% DV81g
Fiber32% DV8g
Loved it