BBQ Chicken Stir-Fry and Coleslaw
very easy
45 mins
45 mins
Ingredients
- 2 TABLESPOONS Sesame
- 600 g Chicken filet
- 8 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chili Flakes
- 7-10 Tbsp Sugar
- 150 ml smoky barbecue sauce (e.g. "Super Hot" from Bull's Eye)
- 1/2 White cabbage (about 500 g)
- 7 TABLESPOONS Lime juice
- 5 TABLESPOONS White wine vinegar
- 1/2 Iceberg lettuce
- 250 g Carrots
- 1 small cucumber (approx. 250 g)
- 8-10 Stem/s Coriander
- 7-10 Tbsp Slices of lime
Directions
- 1
Roast sesame seeds in a large pan without fat and remove. Wash the meat, dab dry and cut into fine strips. Heat 2 tablespoons of oil in the pan. Fry the meat in it in portions all around for 2-3 minutes. Add all the meat again. Season with salt, pepper and 1⁄4 TL chili flakes. Add barbecue sauce, mix everything and remove from heat.
- 2
For the Coleslaw cabbage clean, wash, quarter and cut into very fine strips from the stalk. For the vinaigrette, mix lime juice, vinegar, salt, pepper and 1 tablespoon of brown sugar. Fold in 6 tbsp. oil. Knead vinaigrette and cabbage well with your hands.
- 3
Clean, wash, drain and quarter the lettuce, then cut into fine strips. Peel, wash and roughly grate the carrots. Wash cucumber, cut lengthwise into halves, remove seeds and cut into fine slices. Wash coriander, shake dry and pluck off the leaves. Mix everything with the cabbage. Arrange meat and salad, sprinkle with sesame seeds. Garnish with slices of lime as desired. French fries or Potato-Wegdes taste good with it.
Nutrition Facts
480 kcal
23 g
25 g
38 g
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