Chicken escalopes, vegetables and sugar snap peas

Preparation time: cca. 30 minutes (plus blanching and cooking time)
Per portion: cca. 287 kcal / 1205 kJ
42 g P, 7 g F, 12 g CH


  • 4 chicken escalopes
  • 200 g sugar snap peas
  • 2 tbsp vegetable oil
  • 3 carrots
  • 1 kohlrabi
  • 200 g cauliflower florets
  • salt
  • pepper
  • 1 tbsp curry powder
  • 100 ml chicken stock
  • 3 tbsp soy sauce
  • 1 tbsp sesame seeds


  1. Rinse and pat dry the chicken escalopes and cut into quite large pieces. Rinse and trim the sugar snap peas and blanch in boiling water for cca. 2 minutes. Remove and drain.
  2. Heat the oil and fry the chicken. Trim and peel the carrots, then cut into slices. Peel the kohlrabi and cut into dices. Wash the cauliflower florets. Add to the meat and cook briefly. Add salt, pepper and curry powder to taste
  3. Stir in the chicken stock and soy sauce, and simmer for cca. 5 minutes. Dry fry the sesame seeds in a pan and fold in with the drained sugar snap peas. Add salt and pepper to taste and serve with rice.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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