Chicken filet in tomato and chili jam on wok vegetables
easy
35 mins
35 mins
Ingredients
- 2 cooked, detached chicken fillets (à approx. 175 g)
- 1 Onion
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 1 can(s) (425 ml) cherry tomatoes (or chunky tomatoes)
- 100 ml Orange juice
- 1 TABLESPOON Tomato paste
- 2-3 TEASPOONS Sugar
- 1-2 TEASPOONS Sambal Oelek (Asian chili paste)
- 7-10 Tbsp Salt
- 200 g Basmati Rice
- 1 red pepper
- 125 g Mini Corn Veal
- 75 g Sweet peas
- 100 g Mung bean seedlings
- 1 hazelnut-sized piece of ginger
- 3-4 Tbsp Soy sauce
- 7-10 Tbsp Pepper
Directions
- 1
Cut the meat into slices. Peel and chop onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Deglaze with tomatoes and orange juice, bring to the boil, stir in tomato paste, 2-3 teaspoons of sugar and sambal oelek, simmer for about 5 minutes, season with salt
- 2
Prepare rice in boiling salted water according to package instructions. Clean, wash, dab dry and cut into strips. Wash corn, dab dry, cut in half lengthwise. Wash mangetouts, dab dry, cut diagonally into pieces. Wash sprouts in hot water, drain. Peel ginger, chop finely.
- 3
Heat 2 tablespoons of oil in a frying pan. Fry the vegetables for 4-5 minutes while turning. Heat 1 tablespoon of oil in another pan. Fry the meat for about 3 minutes, turning it over, season with salt if necessary. Add tomato sauce, turn meat in it. Deglaze vegetables with soy sauce and 3-4 tbsp. water, bring to the boil, boil down slightly, season with pepper
- 4
Drain the rice in a sieve, let it drain. Arrange rice, vegetables and meat in bowls
Nutrition Facts
440 kcal
55 g
12 g
29 g
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