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Vegetable stew with chicken fillet, Korean carrots and mushrooms

Light, but at the same time rich and spicy chicken fillet stew.

Vegetable stew with chicken fillet, Korean carrots and mushrooms
Servings4 Serving
CategoryDifficultyEasy
Ingredients
 850 g Chicken fillet
 300 g Celery root
 250 g Mushrooms
 230 g Bell pepper (paprica)
 200 g Broccoli
 200 g Korean carrots
 100 g Leek
 20 g Garlic
 Spices of your choice
Directions
1

The chicken fillet is marinated the night before. My best, tested marinade adjika + mustard + salt.

2

Celery root is cut and put in a pan.

3

When the celery is semi-soft, add sliced mushrooms, broccoli, peppers and sauté. At the end add spices.

4

Chicken fillet cut into pieces and fry / cook in a pan under the lid separately. When ready, add it to the cooked vegetables.

5

Finally, stir in the finely chopped Korean carrots.

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Nutrition Facts

Finished product weight 2380

Servings 4


1 serving contains
Calories 407.35
% Daily Value *
Total Fat 11.77g19%
Total Carbohydrate 19.5g7%
Protein 59.1g119%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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