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Sautéed chicken with carrot and wild rice mix

quick, easy and healthy recipe
Prep Time5 mins
Cook Time25 mins
Resting time30 mins
Total Time1 hr
Course: Main Course
Cuisine: oriental
Keyword: carrot, chicken, Sauteed, wild rice
Servings: 2 people


  • 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.


Chicken sautéed with carrot and wild rice mixture should be served at the moment, although if we have leftovers we can give them a heat stroke when we are going to consume them. This is a very complete dish so we can simply accompany it with a salad to taste, and end the meal with a piece of fruit.