Chicken filet with tomato and chilli marmalade on wok vegetables

Kate Willis
very easy
3 2
30 mins
30 mins


Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 1 piece(s) (approx. 20 g) Ginger
  • 1 TABLESPOON Tomato paste
  • 100 ml Orange juice
  • 1 can(s) (425 ml) cherry tomatoes or chunky tomatoes
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 1-2 TEASPOONS Sambal Oelek
  • 50 g Mung bean seedlings
  • 2 cooked chicken fillets
  • 1 red pepper
  • 125 g Mini Corn Veal
  • 75 g Sweet peas
  • 250 g Basmati rice
  • 3-4 Tbsp Soy sauce


  1. 1

    For the jam, peel onion, garlic and ginger and dice finely. Heat 1 tablespoon of oil in a wide saucepan. Fry the onion, garlic and ginger in it. Stir in tomato paste and sauté briefly.

  2. 2

    Deglaze with orange juice and tomatoes with the juice. Bring to the boil and season with salt, sambal oelek and 2-3 teaspoons of sugar. Simmer for 5-10 minutes until slightly thick.

  3. 3

    Select the seedlings, wash and drain. Cut the chicken filet into slices. Clean, wash and cut the peppers into strips. Wash the corn and cut in half lengthwise. Clean, wash and diagonally cut the sugar snap peas into pieces.

  4. 4

    Cook rice in 1/2 l boiling salted water according to package instructions.

  5. 5

    In the meantime, heat 1 tablespoon of oil in a wok or large frying pan. Fry the chicken filet in it for 2-3 minutes until it is well browned, take it out. Heat 2 tablespoons of oil in the frying fat. Stir-fry the vegetables for about 5 minutes.

  6. 6

    Deglaze with soy sauce and 2-3 tablespoons of water. Fold in the sprouts, bring everything to the boil. Season to taste with a little salt and pepper.

  7. 7

    Fold the chicken filet into the tomato jam, heat for 2-3 minutes. Serve everything.

Nutrition Facts

500 kcal
65 g
12 g
30 g