Summer chicken pan
very easy
50 mins
50 mins
Ingredients
- 1 Skin (250 g) Sweet peas
- 1 (approx. 450 g) large red and yellow pepper
- 1 (125 g) Bowl Baby Corn/ Mini Corn Veal
- 1 medium, red onion
- 125 g Mung bean sprouts
- 1–2 Garlic cloves
- 500 g Chicken inner fillets
- 3 TABLESPOONS Sunflower oil
- 1 TEASPOON Sambal Oelek
- 8 TABLESPOONS Soy sauce
- 3 TABLESPOONS roasted sesame oil
- 2 TABLESPOONS liquid honey
- 3 TABLESPOONS dry sherry
- 1 TABLESPOON White wine vinegar
- 1 Pot coriander green
Directions
- 1
Clean, wash and drain the mangetouts and peppers. Cut the bell peppers into fine strips. Wash and drain the corn on the cobs and cut them in half lengthwise. Peel onion and cut into fine slices. Wash the sprouts and let them drain. Peel garlic and chop finely
- 2
Wash the chicken inner fillets, dab dry and halve or cut into three. Heat sunflower oil in a wok and fry the chicken for 4-5 minutes, turning over. Add approx. 1/2 tsp. sambal oelek and 3 tbsp. soy sauce, mix into the meat and remove from the wok
- 3
Heat sesame oil in the wok and fry the onion slices for about 1 minute. Add the bell peppers, snow peas, corn on the cob and garlic and stir-fry for 4-5 minutes
- 4
Mix honey, sherry, vinegar, 5 tbsp. soy sauce and approx. 1/2 tsp. sambal oelek. Pour the sauce over the vegetables. Add the sprouts and chicken meat and steam everything for about 2 minutes, turning. Carefully wash the coriander, shake dry and chop coarsely. Stir the coriander into the chicken-vegetable pan and season again with Sambal Oelek and soy sauce. Serve with wok noodles
Nutrition Facts
380 kcal
21 g
17 g
33 g
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