sweet-sour shredded meat
easy
35 mins
35 mins
Ingredients
- 500 g Chicken filet
- 1 (approx. 600 g) red, yellow and green peppers
- 1 Onion
- 2-3 Garlic cloves
- 150 g Spring onions
- 250 g Long grain rice
- 7-10 Tbsp Salt
- 1 can(s) (425 ml) Vegetable corn
- 2 TABLESPOONS Oil
- 250 ml Asia spicy sauce (sweet-sour)
- 400 ml Vegetable broth (instant)
- 7-10 Tbsp freshly ground black pepper
- 3-4 Tbsp Soy sauce
- 1 pinch Sugar
- 50 g unsalted peanuts
- 7-10 Tbsp Coriander green, red chilli pepper and spring onion
Directions
- 1
Wash the meat, dab dry and cut into strips. Clean, wash and cut the peppers into pieces. Peel and chop onion. Peel garlic and chop finely. Leek onions clean, wash and in rings cut.
- 2
Put rice in 600 ml boiling salted water, bring to the boil briefly and let it swell for about 20 minutes at low heat, covered. Pour corn into a sieve and drain well. Heat oil in a pan, fry meat in it vigorously while turning. Remove meat from the pan and set aside. Add onion to the frying fat and fry until transparent. Add garlic, paprika and spring onions and fry briefly while turning. Add meat. Deglaze with spiced sauce and stock, bring to the boil, season with salt, pepper, soy sauce and sugar. Simmer over low heat for about 5 minutes.
- 3
Add garlic, paprika and spring onions and fry briefly while turning. Add meat. Deglaze with spiced sauce and stock, bring to the boil, season with salt, pepper, soy sauce and sugar. Simmer over low heat for about 5 minutes. Add corn and nuts. Serve the rice and cutlets garnished with coriander green, red chilli pepper and spring onion
Nutrition Facts
640 kcal
83 g
14 g
41 g
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