Chicken sweet and sour with mango

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Rinse chicken filet, dab dry and cut into strips. Peel ginger and garlic and chop finely. Clean and wash broccoli and blanch in boiling water for about 2 minutes, pour onto a sieve and drain.

2. 2

   Clean, wash and chop the spring onions. Peppers clean, wash and cut into strips. Peel, wash and cut carrots into sticks. Peel mango, cut flesh from stone and cut into pieces.

3. 3

   Heat 2 tablespoons of oil in a saucepan. Fry the rice in it until the grains are glassy. Add grated coconut. Add about 450 ml of boiling lightly salted water. Cook in a closed pot at low heat for about 10 minutes until all liquid is absorbed.

4. 4

   Heat 3 tablespoons of oil in a wok. Brown the meat in it, season with salt and pepper and remove. Sauté the ginger and garlic in the frying oil. Fry peppers, carrots, spring onions, broccoli and mango for approx. 3 minutes.

5. 5

   Stir ketchup, vinegar, pineapple juice, soy sauce, sambal oelek and starch until smooth. Add the chicken meat to the vegetables. Stir the starch into the vegetables and bring to the boil. Season to taste again. Wash the coriander, dab dry, cut very finely and fold into the rice.

6. 6

   Pass the rice to the chicken and vegetable wok.

Nutrition Facts

KCAL
600 kcal

CARBS
63 g

FATS
22 g

PROTEINS
37 g