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  • Stir-fried sugar snaps and carrots with chicken fillet

Recept time 35 min.
Recept time 4
Recept time Frying pan
Recept time Wok


  • 300 g EAT ME sugar snaps
  • 200 g carrots
  • 1 onion
  • 600 g small potatoes
  • 4 chicken fillets
  • 1 tbsp. chicken seasoning
  • 6 tbsp. olive oil
  • Pinch of sea salt

Let's get to work

  1. Preheat the oven to 160 °C.
  2. Peel the carrots and cut into small pieces.
  3. Cut the union into half rings.
  4. Marinate the chicken fillets with the chicken seasoning.
  5. Put a frying pan on the stove and heat 2 tablespoons of olive oil. Fry the chicken breasts on both sides until golden brown. Remove the chicken fillets from the pan and place them on a plate. Put the plate in the oven for about 20 minutes.
  6. Heat 2 tablespoons of olive oil in a frying pan and fry the small potatoes until they are golden brown.
  7. Meanwhile, put the wok on the stove and heat 2 tablespoons of olive oil. Stir-fry the onion and the carrots for about 5 minutes. Add the sugar snaps and wok for another 4-6 minutes.
  8. Place the vegetables, potatoes and chicken fillets on the 4 plates.

More recipes with sugar snaps

Sugar snaps met mihoen en kip
Sugar snaps with noodles and chicken
Sugar snaps met Parmezaanse kaas
Sugar snaps met Parmesan cheese
Linzensalade met sugar snaps
Lentil salad with sugar snaps
Spring rolls met sugar snaps
Spring rolls with sugar snaps
Sugar snaps salade met ossenhaaspuntjes
Salad with beef tenderloin and sugar snaps

Read more about the used products

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