Chicken and mung bean sprouts casserole with millet on the side

Until now I have always used mung bean sprouts in fake home made chinese food, which is stupid because it's something that goes with so many other ingredients. This is how this chicken casserole  was born last week.

Ingredients:

• 1 chicken breast fillet
• 1 packet of mung bean sprouts
• 3 tbl spoons of sour cream
• 1 tbl spoon of Worchestershire sauce
• 2 tbl spoons of soy sauce
• 1 clove of garlic
• salt, freshly ground pepper

Dice the chiken breast and start cooking them on a bit of oil. You can cover it in order to cook it faster. Add the bean sprouts too, because it doesn't need much time, like the chicken. Add some salt and fresh pepper. Meanwhile chiop the garlic fine. When the bean sprouts start to become soft, add the Worchestershire and soy sauce, mix the whole thing carefully, cook it for a little bit and then add the sour cream. At last sprinkle the garlic onto it and mix it, wait until it wabbles and then take it off the heat.

The millet works the same way as rice, the water needs to be twice the amount of millet. Boil it for 10 minutes until the water disappears. You can add some onions if you like, to give it more taste. Add some salt too, once it's boiling. I usually leave the cover on after it's done so that the steam softens it even more after it's done.