Directions
Add the pepper and thyme to the soy sauce and blend with the Gueuze
Make bite size portions of the chicken fillets and put into the Lindeman Gueuze mixture.
Cut the mushrooms into quarters.
Prepare the rice.
Chop the garlic and onion into small pieces.
Stir fry the garlic and onion with 2 tbs of the olive oil in a deep frying pan.
Add the quartered mushrooms and fry for another 6 min, put aside.
Remove the chicken from the Gueuze mixture.
Pour the remaining 2 tbs of oil in the pan, add the pieces of chicken to the heated oil and stir for another 4 min.
Add the mushrooms with the remaining of the marinade and allow to heat for another 2 min.
Garnish with the rice.
Ingredients
Directions
Add the pepper and thyme to the soy sauce and blend with the Gueuze
Make bite size portions of the chicken fillets and put into the Lindeman Gueuze mixture.
Cut the mushrooms into quarters.
Prepare the rice.
Chop the garlic and onion into small pieces.
Stir fry the garlic and onion with 2 tbs of the olive oil in a deep frying pan.
Add the quartered mushrooms and fry for another 6 min, put aside.
Remove the chicken from the Gueuze mixture.
Pour the remaining 2 tbs of oil in the pan, add the pieces of chicken to the heated oil and stir for another 4 min.
Add the mushrooms with the remaining of the marinade and allow to heat for another 2 min.
Garnish with the rice.