Basmati rice dish with vegetables and chicken

Basmati rice dish with vegetables and chicken

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 473 kcal
, Fat: 9 g
, Carbohydrate: 66 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tsp dark sesame oil
400 g chicken strips
½ tsp salt
½ pineapple (extra sweet), peeled, in pieces


240 g basmati rice
1 tsp dark sesame oil
800 g pak choi, cut lengthways into six pieces
6 dl chicken bouillon
1 tbsp maple syrup
1 tsp sambal oelek
salt to taste
40 g cashew nuts, roasted, coarsely chopped
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How it's done


Heat the oil in a wok or a wide-bottomed non-stick frying pan, fry the chicken for approx. 4 mins., remove, season with salt. Fry the pineapple in the same pan for approx. 5 mins., add to the chicken.


Rinse the rice in a sieve under cold running water until it is clear. Drain well. Heat the oil in the same pan, add the rice. Add the pak choi, chicken stock, maple syrup and sambal oelek, bring to the boil, cover and simmer on a low heat for approx. 10 mins. Return the chicken and pineapple to the pan, heat gently, season with salt. Sprinkle the cashew nuts over the top.


Cooking rice

Cooking rice

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