Asian Chicken and Vegetables Pan with Basmati Rice

For the Asian Chicken and Vegetable Pan with Basmati Rice, first prepare the rice according to package instructions. In the meantime, mix 3 tablespoons Teryiaki Sauce and chili powder in small bowl.

Rinse chicken fillets in cold water, pat dry and cut into thin strips widthwise. Mix in bowl with chili teryiaki marinade already mixed and rub in well.

Drain corn well and cut in half lengthwise. Peel onion and cut into quarters. Divide broccoli into florets. Peel and finely chop garlic.

Heat 1 tablespoon of oil in a non-stick frying pan (or WOK if available). Fry the meat in it all around, turning, for about 5 minutes, then remove. Wipe out the pan and heat the remaining oil (2 tablespoons) in it.

Sauté garlic briefly – add broccoli, onion and corn and fry, turning, for about 5 minutes.

In the meantime, whisk the remaining teriyaki sauce (3 tbsp), honey and 200ml water and add to the vegetables with the meat and nuts. Bring everything to a boil and simmer for about 1 minute.

Serve the vegetable chicken skillet with rice.

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