Chicken wok with peppers and black beans

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 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.

2. 2

   Rinse the beans in a sieve and drain.

3. 3

   Wash the meat, dab dry and 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.

4. 4

   Take it out. Heat another 2 tablespoons of oil and fry the rest of the meat in the same way. Take out.

5. 5

   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, stir everything together and simmer for 1-2 minutes until everything becomes slightly thick.

6. 6

   Fold in the chicken pieces and spring onion and heat up briefly while stirring. Jasmine rice tastes good with it.

Nutrition Facts

KCAL
280 kcal

CARBS
6 g

FATS
15 g

PROTEINS
28 g