Tag Archives: chicken

Vietnamese Spring Rolls

9 May

Light, easy, healthy and really fun to eat, this is my version for Vietnamese spring rolls.


– Rice papers

For the chicken:

– About 500 gr. chicken breasts


– 2 tbs peanut butter

– 2 tbs soy sauce

– 1 tbs honey

– 4 tbs olive oil

– 1 ts ground ginger

– 1 ts sweet paprika

– 1 ts hot paprika

– 1 ts chilli flakes

– ground black pepper

For the vegetables:

– 4-5 carrots

– 1 kohlrabi

– 1 green apple

– 2 celery stems

– Juice from 1 lemon

– 1 tbs olive oil

– salt and pepper

– Lettuce or cabbage leaves

– Soy sauce for serving


Mix all the marinade ingredients and marinade the chicken breasts.

Cook the chicken: either on the stove or in the oven, on grill,  200 degrees Celsius, for about 10 minutes on each side, just until it’s ready and still tender. Another method you can use is poaching the chicken and then mixing it with the marinade.

Then slice the chicken into strips:

Prepare the vegetables:

Peel the carrots, kohlrabi and apple, and cut into strips, cut the celery stems and mix everything together with lemon squeeze, olive oil, salt and pepper.

Cut the cabbage or lettuce loosely.

Set everything in front of you and prepare the rolls:

Take one rice paper, soak in lukewarm water for a few minutes just until it softens a little bit,

Spread the soaked rice paper on a dry clean towel.

Mount a few cabbage/lettuce leaves on the rice paper.

Mount the other mixed vegetables on top of it.

Then add the chicken breast strips.

Now for the folding:

Fold the two sides like so:

Fold the bottom part like so:

and then roll on the top part like so:

That’s it. Repeat.

It will make about 25 rolls.

Serve with soy sauce, eat and enjoy.


Chicken Breast in Lemon

1 Aug

Thanks to the nice glaze the chicken receives in this recipe, it is almost like eating in a Chinese restaurant.


– 500 gr chicken breast cut into small cubes

– Olive oil

For the marinade:

– 1 tbs corn starch

– 1 tbs soy sauce

– 1 egg

For the lemon sauce:

– juice from 1 lemon

– 1 tbs sugar

-1 tbs honey

– 1 tbs brandy (or other alcohol)

– 1 tbs sweet chilly sauce

– 1 tbs corn starch dissolved in 1 glass of water


You can add anything you like. I think broccoli goes especially well with this sauce. This time I used cucumbers, carrots and peas. Peeled almonds can also add a nice crunch.


Marinade the chicken in egg, soy sauce and corn starch. Keep in the refrigerator for at least 1/2 an hour, preferably longer.

Heat olive oil in a pan and fry the marinated chicken from both sides. Don’t cook it, just give it a quick fry and take out of the pan.

Pour into the pan all the ingredients for the sauce, except for the corn starch, mix them well and start adding the dissolved corn starch slowly into the pan while mixing, on a low heat.

Keep mixing in the corn starch until the sauce begins to thicken. Then add in the chicken and the vegetables and cook until the chicken is nice and tender.

Best served with rice.

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