Chicken strips with ginger

PORTION: 2 servings
TIME TO MAKE: 40 minutes

INGREDIENTS:

Chicken

• 200-250 g chicken strips
• 1 small yellow onion
• 3-4 garlic cloves
• 3 big tomatoes
• ½ of a small red bell pepper
• about 50 g of green beans
• 10-15 gr piece of ginger
• 2-3 teaspoons of fresh thyme
• 3-4 tablespoons of lemon juice
• 1 tablespoon of honey
• 50 g butter
• salt, black pepper (to your taste)
• (cream or vegetable stock)
• feta cheese
• black olives

Rice

• 2 dl Arborio rice
• 1 small yellow onion
• 1 vegetable cube
• about 8 dl water

Blanch the tomatoes in boiling water. Peel them and mash them with a fork.

Peel the ginger and chop it into very small pieces.

If the chicken strips are overly big, as they very often are, cut them in smaller pieces.

Chop the onion into very small pieces. Peel off the papery skin of the garlic cloves.

Melt the butter and mix the honey with it.

Heat up 8 dl of vegetable stock up to boiling and keep it warm.

Sauté the chopped onion and rice and add the vegetable stock in small portions until the rice is evenly cooked. That takes about 25-30 minutes, but tasting is the best way to test the mellowness of rice.

***

While the rice is cooking, you can start baking the chicken. Bake it with onion, minced garlic cloves and ginger. Flavor with salt and black pepper.

 Chicken strip, onion, garlic, ginger, honey and butter in the pan.

Add butter/honey and mix it well with chicken and onions. (Picture above)

Add beans, red bell pepper and thyme. Sauté for 5-10 minutes. (Picture below)

Add mashed tomatoes and lemon juice. Let still simmer for about 10 minutes and add lemon juice. Check the taste and add salt and pepper if needed. You can also add some cream or vegetable stock if you want this mixture with more sauce.

Serve with rice, black olives and feta cheese.