Quick onion sambal chicken with basmati rice. Super delicious and with only 500 calories.

If you want to tackle the New Year a little easier, you'll love this great recipe for quick onion sambal chicken with basmati rice! It is wonderfully aromatic and spicy, can be prepared from a handful of ingredients quite uncomplicated and brings just 500 calories on the plate. In addition, it is finished in 15-20 minutes on the table. Since you can not resist at all. (If you do not feel like reading, jump straight to the recipe .)

The onion and sambal chicken has long been one of the dishes that I cook again and again. Especially when it has to be fast and I feel like something really hearty. Seared chicken and sautéed onions are the basis of the dish. For the great spice then a spoon of the spicy Asian seasoning paste Sambal Oelek provides. The sauce is creamy with sour cream and smooth parsley provides a fresh taste kick. The whole thing will then smelt in a few minutes of an Asian-inspired, delicious chicken and onion-pan.

The man and the child are always happy with it. When the child was even smaller, I dosed the sambal but very carefully and then afterwards the plates of the adults rather spiced something (see also the tips below).

The recipe is the way fully 20bis20 -compatible and also tastes great the next day. So if you like, spread the double amount and then take the rest as lunches with the company. By mixing the chicken pan with the cooked rice, you can easily transport it and enjoy it cold or warmed up as a rice salad in the workplace.

What do you say - the onion samabal chicken also manages to your must-have-we-go-soon-hit-hitlist?

Have it (easy and) delicious!

PS: Below is the print version of the recipe.

The recipe for fast onion sambal chicken with basmati rice

Ingredients for 2 servings:

100 g basmati rice
1 tbsp vegetable oil (eg rapeseed oil)
250 g chicken breast fillet (preferably free range or organic)
1 tsp Sambal Oelek (seasoning paste from the asi department)
1 large vegetable onion, approx. 400 g
salt & pepper
150 ml chicken or vegetable broth
50 g sour cream
1/2 bunch smooth parsley, roughly chopped

And this is how it works:

Put the rice on and cook according to the package instructions.

The chicken breast fillet meanwhile in bite-sized Cut into cubes. Heat the vegetable oil in a pan on a high level and add the chicken meat. Fry for a few minutes without turning so that a brown crust can form. Then season with the Sambal Oelek, mix well and fry the chicken cubes for another 3-4 minutes.

Meanwhile, peel the onions and cut into slices (not slices!). Remove the chicken from the pan and put the onion slices in the hot pan with the gravy. Add 2 tablespoons of the chicken stock and season with salt and pepper. Roast the onions for about 8 minutes over medium heat until they are soft and slightly browned at the edges.

Add the remaining chicken stock and the chopped parsley and simmer for 2-3 minutes. Then put the heat down and stir the fried chicken cubes and the sour cream under the onions.If you do not like to eat spicy, you can reduce the amount to 1/2 TL. If you like it really hot, take 1.5 or 2 teaspoons of Sambal Oelek.

Fast Onion sambal chicken with basmati rice Mel If you want to tackle the New Year a little easier, who will love this great recipe for quick onion sambal chicken with basmati rice! It is wonderfully aromatic ... Meat | Fish 500 calorie chicken-slimming bread pan European Print Portions: 2 Preparation time: cooking time:

Nutrition Facts 500 calories per serving 20 grams of fat

Ingredients

  • 100 g Basmati is
  • 1 tablespoon vegetable oil (e.g. Rapeseed oil)
  • 250 g chicken breast fillet (preferably free range or organic)
  • 1 tsp Sambal Oelek (seasoning paste from the Asi department)
  • 1 large onion, about 400 g
  • salt & pepper
  • 150 ml chicken broth
  • 50 g sour cream
  • 1/2 bunch of plain parsley, roughly chopped

Here's how

Put the rice on and cook according to the package instructions.

Cut the chicken breast fillet into bite sized cubes. Heat the vegetable oil in a pan on a high level and add the chicken meat. Fry for a few minutes without turning so that a brown crust can form. Then season with the Sambal Oelek, mix well and fry the chicken cubes for another 3-4 minutes.

Meanwhile, peel the onions and cut into slices (not slices!). Remove the chicken from the pan and put the onion slices in the hot pan with the gravy. Add 2 tablespoons of the chicken stock and season with salt and pepper. Roast the onions for about 8 minutes over medium heat until they are soft and slightly browned at the edges.

Add the remaining chicken stock and the chopped parsley and simmer for 2-3 minutes. Then put the heat down and stir the fried chicken cubes and the sour cream under the onions. Cook on low heat.

Serve the onion sambal chicken with the finished basmati rice in bowls and saute.