Description
Rice salad with chicken, pineapple, curry and ginger. Well, someone, maybe a salad... and we have a full dinner replaced.) And it was very tasty, as this dish is very harmoniously combines salty, sweet, sour and burning. If you want a quick hearty dinner, you are welcome for the recipe.
Ingredients
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Figure
250 g
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Chicken
300 g
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Onion
1 piece
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Pineapple
1 piece
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Green peas
150 g
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Ginger
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Olive oil
3 Tbsp
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Curry
1 tsp
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Parsley
-
Soy sauce
3 Tbsp
Cooking
Chicken fillet cut into small cubes, marinate in soy sauce for 30 minutes. Boil water, salt it and pour the mix basmati and wild rice, boil until tender.
Finely chop the pineapple.
Cut into cubes onions, clean the ginger root and grate.
Drain half of all the liquid from the can of pineapple into a bowl, add curry powder and grated ginger.
Heat the wok, pour some oil and fry chicken until cooked.
To put it in another bowl and remaining from frying chicken oil fry onion until transparent, add the peas and cook for another 3 minutes.
Boiled rice - a mixture of basmati and wild, pour into a bowl, drizzle with olive oil and stir.
Add to the rice pineapples...
The chicken...
And peas with onions. Pour the dressing juice with ginger and curry, add chopped parsley and stir.
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