Chicken wok with peppers and black beans
very easy
25 mins
25 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1 piece(s) (approx. 20 g) Ginger
- 2 red chillies
- 2 green peppers
- 1 Spring onion
- 2 TABLESPOONS salted black beans (canned; asian style)
- 400 g Chicken filet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Cornstarch
- 4 TABLESPOONS Oil Öl
- 2 TABLESPOONS Chinese rice wine (e.g. Shaoxing)
- 1 TABLESPOON Oyster sauce
- 80 ml Chicken broth
- 7-10 Tbsp demerara sugar
- 1⁄2 Tsp roasted sesame oil
Directions
- 1
Peel onion, garlic and ginger and dice very finely. Clean and wash the chillies and cut them into thin rings with seeds. Clean, wash and chop the peppers. Leek onion clean, wash and cut into thin rings. Rinse the beans in a sieve and let them drain
- 2
2 . Wash meat, dab dry, cut into small pieces. Season with salt and pepper. Turn around in the starch. Heat 2 tablespoons of oil in a wok or large frying pan. Fry half of the meat in it over a high heat all around for about 1 minute. Remove. Heat another 2 tablespoons of oil and fry the rest of the meat in the same way. Take out
- 3
Fry the onion, garlic, ginger, chilli and beans in the frying fat for about 20 seconds while stirring. Fry the bell peppers briefly. Add rice wine, oyster sauce, stock, 1 teaspoon sugar and sesame oil, mix everything and simmer for 1-2 minutes until everything becomes slightly thick
- 4
Fold in the chicken pieces and spring onion and heat up briefly while stirring. Jasmine rice tastes good with it
Nutrition Facts
280 kcal
6 g
15 g
28 g
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