Sautéed Chicken Sucrée
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Sautéed Chicken Sucrée

Autumn
Winter
Main courses
Poultry
Rice
Sauce for Rice / Sauce soja Sucrée
Japanese fusion
Preparation time: 35 mins
Calorific value (per portion): 1822 kJ / 435 kcal

Ingredients for 4 portions

Preparation

Dab the chicken dry, cut it into bite-sized pieces and dust with starch. Heat up the oil in a pan. Fry the chicken until it is golden-brown on all sides, then carefully remove excess oil from the pan with kitchen roll.

Add the Sauce for Rice (Sucrée) and glaze the chicken. Wash the leeks and chives. Cut the leeks into thin strips and the chives into rings.

Plate up the rice with the chicken and sauce on top, garnish with leeks and chives, sprinkle with paprika and chili threads and serve.

Used products in this recipe

Ingredients for 4 portions