Chicken nanbanzuke with sweet-sour vegetables

Name: Chicken nanbanzuke with sweet-sour vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g Chicken cutlet; 1 g Salt; 25 g Potato starch; 20 ml Rapeseed oil; 80 ml Rice vinegar; 30 ml soy sauce; 15 g Sugar; 80 ml Water; 1 pc Hot chili pepper; 150 g Onion; 100 g Carrot; 100 g Red bell pepper; 100 g Green bell pepper; 100 g Butterhead lettuce; 260 g Japanese short-grain rice (Koshihikari)

Chicken breast dusted in starch and pan-fried in a little oil, then marinated with lots of vegetables in a sweet-sour vinegar. Great made ahead.

35 min

in total

people

499

calories per serving

In one serving

36 g
Protein: 67 g
Carbs: 8 g
Fat

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Ingredients

500 g
Chicken cutlet
1 g
Salt
25 g
Potato starch
20 ml
Rapeseed oil
80 ml
Rice vinegar
30 ml
soy sauce
15 g
Sugar
80 ml
Water
1 pc
Hot chili pepper
150 g
Onion
100 g
Carrot
100 g
Red bell pepper
100 g
Green bell pepper
100 g
Butterhead lettuce
260 g
Japanese short-grain rice (Koshihikari)

Allergens

soygluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Slice the onion and cut the carrot and peppers into thin strips. Mix rice vinegar, soy, sugar, water and chilli and add the vegetables.
Slice the chicken thinly, salt lightly and dust with potato starch.
Pan-fry the chicken on both sides until cooked, then drop it hot into the marinade and leave at least 10 minutes.
Serve on lettuce with rice.