Soy chicken with carrot salad
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 250 gjasmine rice
- 4 dlsalted water
- 2 ½ tbsprice vinegar
- 2 ½ tbspsoy sauce
- 2 tbspsesame oil
- ½ tbspsugar
- 2 cmginger
- 460 ggrated carrot
- ¾ dlsoy sauce
- ½ dlwater
- 2 tspsesame oil
- 1 ½ tbspliquid honey
- 20 gginger
- 3garlic cloves
- 1 tbspoil
- 800 gchicken thighs
Instructions
Step 1
RiceStep 2
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.Step 3
SaladStep 4
Combine the rice vinegar, soy sauce, sesame oil, sugar and ginger in a bowl, mix in the carrots.Step 5
SauceStep 6
Whisk the soy sauce, water and sesame oil in a bowl. Mix in the honey, ginger and garlic.Step 7
To fryStep 8
Heat the oil in a non-stick frying pan. Brown the chicken in batches over a medium heat for approx. 5 mins. on each side, remove from the pan. Pour the sauce into the same pan, return the chicken to the pan and reduce for approx. 5 mins. Serve the chicken and the sauce with the rice and salad.