17 of 18
Sautéed Chicken Sucrée
Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
1822 kJ / 435 kcal
Fat:
8.6 g
Protein:
31.3 g
Carbohydrates:
55.9 g
Ingredients for 4 portion(s)
- 600 g chicken breast fillet
- 3-4 tbsp. potato starch
- 3 tbsp. vegetable oil
- 120 ml Kikkoman Sauce for Rice (Sauce Soya Sucrée)
- 40 g leeks
- 1/2 bunch of chives
- 480 g cooked basmati rice
- A pinch of paprika
- Chili strands
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
Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
1822 kJ / 435 kcal
Fat:
8.6 g
Protein:
31.3 g
Carbohydrates:
55.9 g
Ingredients for 4 portion(s)
- 600 g chicken breast fillet
- 3-4 tbsp. potato starch
- 3 tbsp. vegetable oil
- 120 ml Kikkoman Sauce for Rice (Sauce Soya Sucrée)
- 40 g leeks
- 1/2 bunch of chives
- 480 g cooked basmati rice
- A pinch of paprika
- Chili strands
