I really like sautéed foods because they are a great way to prepare a fast, nutritious and healthy meal, and they also allow us to play a lot with the ingredients. This recipe for chicken sauté with carrot and wild rice mix is a good example of my basic formula for this type of dish, which is to combine a protein with vegetables and some carbohydrate.
This time the carrots have been cut into sticks because it is easier to get them al dente, and I like a crunchy point that pairs well with the wild rice mixture.
Everyone can cook the ingredients to their liking, of course, although when it comes to sautéing of this type I always recommend not to exceed the cooking times.
Sautéed chicken with carrot and wild rice mix
- frying pan
- 2 Chicken breast
- 2 Carrots
- 1 Spring onion
- 1 Garlic clove
- 1 Chilli pepper
- 5 ml Lemon juice
- 50 ml White wine a trickle
- 15 ml Soy sauce
- 30 ml olive oil Extra virgin
- 150 g Wild rice mixture
- To taste Ground black pepper
- To taste Salt
- Clean the chicken breasts of any traces of fat and dry them with kitchen paper.
- Cut them into strips and season with salt and pepper.
- Chop the chilli, discarding the seeds, and the clove of garlic.
- Add them to the chicken with the lemon juice and two spoonfuls of oil, mixing well.
- Let it rest for at least half an hour.
- Cook wild rice mixture according to package directions. Drain, rinse with cold water and set aside.
- Peel and cut the carrots into thin sticks.
- Chop the spring onion and poach it in a good frying pan with the rest of the oil.
- Add the chicken and cook over a high heat for two or three minutes.
- Add the carrot.
- Sprinkle with the white wine, let the alcohol evaporate a little and add the soy sauce.
- Cook everything together at medium temperature until the meat is ready and the carrot slightly soft.
- Add the rice, sauté for a couple of minutes and add a little more pepper.