Soy chicken with carrot salad

Soy chicken with carrot salad

Total: 30 min. | Active: 30 min.
Nutritional value / person: 792 kcal
, Fat: 38 g
, Carbohydrate: 68 g
, Protein: 44 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


250 g jasmine rice
4 dl salted water


2 ½ tbsp rice vinegar
2 ½ tbsp soy sauce
2 tbsp sesame oil
½ tbsp sugar
2 cm ginger, finely grated
460 g grated carrot


¾ dl soy sauce
½ dl water
2 tsp sesame oil
1 ½ tbsp liquid honey
20 g ginger, finely grated
3 garlic cloves, squeezed

To fry

1 tbsp oil for frying
800 g chicken thighs (boneless)
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How it's done

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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.


Combine the rice vinegar, soy sauce, sesame oil, sugar and ginger in a bowl, mix in the carrots.


Whisk the soy sauce, water and sesame oil in a bowl. Mix in the honey, ginger and garlic.

To fry

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.

Good to know
Tip: Garnish with sesame seeds and finely chopped coriander.

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