Poultry Long Grain Rice Frying Pan

As a main course, also for large rounds / Preparation time: about half an hour.

Cook the long grain rice al dente according to package instructions. In the meantime, clean, rinse and dice the peppers and leeks. Scrape the mushrooms with a kitchen towel, clean them and cut them in half. Roughly chop the mango and dates.

Rinse and dry the meat and cut into tender strips. Heat the oil in a frying pan or wok. Fry the chicken strips in it all around, then add the vegetables as well as the fruit and fry them briefly as well.

Mix the cornstarch with the vegetable soup, add the liquid to the frying pan and bring everything to the boil. Then reduce the temperature. Peel the garlic, crush it and add it. Season everything with ginger and soy sauce. Add the cooked long grain rice, fold in and bring the rice pan hot to the table.

Tip: The rice pan also tastes good with fish fillet instead of chicken breast.

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