Cook Asian-style chicken fingers with mushrooms shiitake, delicate peas and rice garnish, watering everything amazing asian dressing. For the sauce you need soy sauce, dark sesame oil, ginger, rice vinegar and spicy sauce chili or sambal. Take a side dish already boiled and frozen Brown rice. The whole dish is prepared in portioned rolls of parchment paper, where it is steamed in its own juices without adding oil and extra calories. Moreover, such a feed looks Asian original. Nutritional Information per serving: (total 4) Calories 370, total fat 9 g., Saturated fat g., Proteins 33 g., carbohydrates 42 g., fiber G., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 strips of chicken, approximately 450 gr.
- 5 tbsp. l lightly salted soy sauce
- 1 tbsp. l dark sesame oil
- 2 tsp rice vinegar
- 2 tsp sambal sauce or spicy garlic sauce
- 4 feathers of green onions, finely chopped, white parts separate from green
- 2 tsp finely grated ginger
- 220 gr snow peas trimmed
- 110 gr. shiitake mushroom caps, chopped, throw legs (approximately 12 pcs.)
- 3 tbsp. frozen brown rice
- 0.5 tbsp. coarsely chopped cilantro
- 2 tsp fried sesame seeds
- Special equipment: parchment paper
Recipes with similar ingredients: chicken breasts, soy sauce, sesame oil, rice vinegar, sambal olek, green onion, ginger root, sugar peas in pods, shiitake mushrooms, brown rice, cilantro, sesame seeds
Recipe preparation:
- Place 2 wire racks in the upper and lower third of the oven and preheat the oven to 200 ° C. Cut from parchment paper 4 40 cm long sheet. Fold each sheet in half and open as a book. Lay out sheets of parchment on 2 baking sheets (2 pieces per each).
- Use scissors to cut tendons attached to more thick portion of the fillet, and discard. Sprinkle 3/4 tsp chicken. salt.
- In a small bowl, mix soy sauce, dark sesame oil, rice vinegar, sambal, white onion, ginger and 1 tbsp. l water. Put the peas and mushrooms in a medium-sized bowl and mix with 2 Art. l mixtures of soy sauce.
- Lay out 3/4 tbsp. brown rice on each sheet of parchment, pouring it on one side of the bend, and sprinkle 1 tbsp. l water. Top with vegetables and two chicken fingers for each serving, laying vegetables as tight as possible under the chicken. Pour about 2 tsp mix soy sauce evenly per serving Chicken. (You should have some sauce left to drizzle later).
- Cover with half parchment, crimping and pleating small creases along the open edge to seal tightly chicken inside. Bake until parchment swells, 18 minutes; the chicken will be completely ready. Arrange the packages on plates and let stand for 2 minutes. Trying not to get burned with steam, carefully open the paper. Sprinkle chicken and rice with the remaining mixture of soy sauce. Sprinkle with green onion, cilantro and sesame seeds.
