Chicken and crisp vegetables from the wok
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 200 g Mung bean sprouts
- 7-10 Tbsp 1 red, green and yellow pepper each
- 5-6 small onions
- 500 g Chicken filet
- 1/8 l Chicken broth (instant)
- 1 TEASPOON Cornstarch
- 4 TABLESPOONS Sesame Oil
- 4 TABLESPOONS Soy sauce
- 7-10 Tbsp Salt
- 1/2 -1 TEASPOON Sambal Oelek
Directions
- 1
Wash the sprouts and let them drain on a sieve. Clean the peppers, wash them in quarters and cut them into strips. Wash chicken breast, dab dry and cut into thin slices. Mix cold stock and cornflour. The dishes in the wok are prepared in portions at the table. Heat 1 tablespoon of sesame oil in a wok and sauté 1/4 of the meat in it and push it to the edge. Add 1/4 of the onions and sauté. Add a little soy sauce, stock and strips of bell pepper and steam for about 3 minutes. Then put part of the sprouts in the wok and cook for 1 minute. Season to taste with salt, sambal oelek and soy sauce. Repeat the process until all ingredients are used up. Serve with rice
- 2
Preparation time 25-30 minutes
- 3
Plate: Rörstrand
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