Chicken filet in tomato-chili sauce on wok vegetables
easy
35 mins
35 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 1 can(s) (425 ml) Cherry tomatoes (or cherry pieces)
- 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
- 2 Chicken filets (à approx. 175 g)
- 3-4 Tbsp Soy sauce
- 7-10 Tbsp Pepper
Directions
- 1
Peel and chop the 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, 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
Wash the meat, dab dry and cut into slices. Heat 2 tablespoons of oil in a frying pan. Fry vegetables for 4-5 minutes, turning them over. Heat 1 tablespoon of oil in another pan. Fry the meat for 3-4 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
Pour the rice into a sieve, drain. Arrange rice, vegetables and meat in bowls
Nutrition Facts
450 kcal
57 g
12 g
29 g
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