Asian chicken with peppers and oranges

Name: Asian chicken with peppers and oranges
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Sweet peas; 2 (150 g each) red peppers; 2 untreated oranges; 200 g Mung bean sprouts; 1 (approx. 80 g) Onion; 1 Garlic clove; 3 Chicken legs (approx. 250 g each); 3 TABLESPOONS Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Ginger powder; 7-10 Tbsp Coriander powder; 4 TABLESPOONS Sherry; 4 TABLESPOONS light soy sauce; 1 TABLESPOON Tomato paste; 1 TABLESPOON Cornstarch

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Sweet peas
2 (150 g each) red peppers
2 untreated oranges
200 g Mung bean sprouts
1 (approx. 80 g) Onion
1 Garlic clove
3 Chicken legs (approx. 250 g each)
3 TABLESPOONS Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Ginger powder
7-10 Tbsp Coriander powder
4 TABLESPOONS Sherry
4 TABLESPOONS light soy sauce
1 TABLESPOON Tomato paste
1 TABLESPOON Cornstarch

Directions

1
Sugar pods wash, clean. Quarter the peppers, clean and cut into strips. Peel 1 orange so that the white skin is completely removed. Remove the fillets between the parting skins.
2
Wash the sprouts. Peel onion and cut into thin slices. Peel garlic and press it through a garlic press. Wash 1 orange, rub dry and finely grate the peel. Halve the fruit, squeeze the juice and put aside.
3
Wash chicken legs, remove skin. Remove meat from the bone and cut into strips. Heat oil in a wok, fry meat for approx. 5 minutes, turning, and remove with a skimmer. Add the bell peppers and mangetouts to the hot oil and fry briefly.
4
Add onion and sprouts and fry for 2 minutes. Season with garlic, salt, ginger and coriander. Remove the vegetables. Deglaze the gravy with orange juice, sherry and soy sauce. Stir in tomato paste.
5
Mix starch with 2 tablespoons of water, thicken sauce with it, bring to the boil. Fold in vegetables, orange filets and meat and season with salt. Basmati rice tastes good with it.