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Vegetable stew with chicken fillet and Korean carrots
Great recipe! Low in Kcal but plentiful enough. I definitely recommend you try it!
Today something from Korean cuisine. I can safely recommend cooking. Nothing complicated. And very delicious.
Mix all the sauce ingredients in one dish.
Chicken fillet cut into long strips and marinated in spices (salt, pepper, mustard, adjika, various herbs, chilli - who like sharper dishes).
Carrots, peppers, cucumbers cut / grated into fine strips. Leek is cut into circles.
Dill is chopped, the green onions are cut into ~ 1.5-2 cm long strips.
Rice noodles aplej with boiling water and leave for ~ 10 min. Scrape off.
Put the chicken fillet in a dirty, heated pan with a small amount of oil and fry ready.
Add the sauce to the vegetables, mix and add to the pan over the chicken fillet. Stir and heat for ~ 7 minutes.
Add the rice noodles (I turn them in half so you don't have to bother getting them in your mouth… :)) and mix.
Serve sprinkled with sesame seeds.
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Finished product weight 1311
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Great recipe! Low in Kcal but plentiful enough. I definitely recommend you try it!
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