Chicken pan with fiery sauce

Name: Chicken pan with fiery sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Chicken filet; 2 green peppers; 250 g Bean sprouts; 1 untreated lemon; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Cashew nuts; 4 TABLESPOONS Tomato Ketchup; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Sambal-Oelek; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Chicken filet
2 green peppers
250 g Bean sprouts
1 untreated lemon
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Cashew nuts
4 TABLESPOONS Tomato Ketchup
2 TABLESPOONS Tomato paste
2 TABLESPOONS Sambal-Oelek
7-10 Tbsp Sugar

Directions

1
Wash the meat, dab dry and cut into pieces. Clean, wash and cut the bell peppers into pieces. Wash the sprouts and let them drain. Wash lemon, dab dry and cut into slices.
2
Heat the oil in a pan and fry the meat for about 6 minutes. Add paprika, sprouts and lemon and fry for another 3 minutes. Season with salt and pepper. In the meantime, heat the pan and fry the cashew nuts in it until golden brown.
3
Place the roasted cashew nuts on the meat pan. Mix the tomato ketchup, tomato paste and sambal oelek. Season with salt, pepper and sugar. Serve the pan and add the Sambal-Oelek sauce.