Asian chicken from the wok
easy
40 mins
40 mins
Ingredients
- 1 Garlic clove
- 1 TEASPOON Sambal Oelek
- 6-7 TABLESPOONS soy sauce, 3 tablespoons oil
- 400-500 g Chicken filet
- 500 g broccoli, salt
- 150 g Sweet corn calves (fresh or out of glass)
- 2-3 medium-sized carrots
- 2 large peppers (e.g. red)
- 3-4 Spring onions
- 250 g Basmati Rice
- 3 TABLESPOONS creamy peanut butter
- 7-10 Tbsp Parsley
Directions
- 1
Peel and chop the garlic. With 1/4 teaspoon Sambal Oelek,
- 2
Mix 1 tablespoon soy sauce and 1 tablespoon oil. Wash the meat, dab dry. Cut into strips and mix with the marinade. Cover and let stand for approx. 30 minutes.
- 3
Clean and wash the broccoli and cut it into small florets. Cover and steam in little boiling salted water for about 3 minutes. Drain
- 4
Clean or peel and wash fresh vegetables. Cut the corn calves in half lengthwise. Cut carrots into thin slices or sticks. Cut bell peppers and spring onions into strips or small pieces
- 5
Put the rice in about 1/2 l boiling salted water. Cover and let it swell at low heat for about 20 minutes
- 6
Heat a wok or a large pan. Fry the meat and marinade thoroughly, turning them over, and remove. Heat 2 tablespoons of oil in a wok. Stir-fry the carrots, peppers, corn and onions for about 5 minutes, remove from the wok. Fry the broccoli in the frying fat for approx. 3 minutes, remove
- 7
Add 4-5 tablespoons soy sauce, the rest sambal oelek, peanut butter and about 1/4 l water. Bring to the boil. Add all vegetables and meat again and simmer for about 2 minutes. Season to taste. Arrange everything with rice and garnish with parsley
Nutrition Facts
590 kcal
67 g
18 g
37 g
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