Glazed chicken with sweet and spicy Asian vegetables
easy
90 mins
90 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.4 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 TABLESPOONS + 150 g sweet-hot chilli sauce for chicken
- 1 can(s) (580 ml; separation weight: 308 g) Bamboo shoots
- 1 Baby pineapple
- 200 g Sweet peas
- 1 red pepper
- 100 g Mung bean seedlings
- 1 medium onion
- 2 TABLESPOONS Oil
- 3-4 Tbsp Soy sauce
- 7-10 Tbsp Chillies
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken, pat dry. Tie the ends of the legs together with kitchen string. Rub chicken with salt and pepper. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours. 15 minutes before the end of the cooking time, brush the chicken with 2 tablespoons of chilli sauce and finish cooking. For the vegetables, drain the bamboo shoots and cut them into small pieces.
- 2
Cut the stalk off the pineapple. Peel and chop the pineapple with a sharp knife. Wash and clean the mangetouts. Clean and wash the peppers and cut them into fine strips. Wash, clean and drain the sprouts. Peel and chop the onion. Heat the oil in a large pan. Add paprika, onion and pineapple and fry for about 2 minutes while stirring. Add bamboo shoots, mangetout and mung bean sprouts and fry for another 2 minutes. Add 150 ml chilli sauce and soy sauce. Bring to the boil once. Season once more with soy sauce.
- 3
Add paprika, onion and pineapple and fry for about 2 minutes while stirring. Add bamboo shoots, mangetout and mung bean sprouts and fry for another 2 minutes. Add 150 ml chilli sauce and soy sauce. Bring to the boil once. Season once more with soy sauce. Serve chicken with vegetables. Garnish with chillies. Serve with rice
Nutrition Facts
650 kcal
37 g
31 g
56 g
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