Asian crispy chicken breast

Ingredients for 4 servings:

• 4 chicken breasts with skin
• salt and pepper
• 1 onion(s)
• 2 garlic cloves
• 1 bell pepper(s)
• 1 small broccoli
• 100 g mushrooms
• 1 piece(s) ginger root, to taste
• Chili pepper(s), to taste
• 1 shot of balsamic vinegar
• 1 tsp honey
• Soy sauce to taste
• 250 ml broth
• Cornstarch for binding
• oil
• 100 g soy sprouts or mung bean sprouts
• Rice as a side dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Season the chicken breasts with salt and pepper and roast in the oven at 170°C (convection oven) for approximately 35-45 minutes until crispy. Halve the onion and slice lengthwise into strips. Slice the bell peppers and mushrooms. Cut the broccoli into florets. Finely chop the chili pepper and ginger. Crush the garlic cloves. Sauté the onion in oil and gradually add the remaining vegetables. Sauté the vegetables for a while, then add the honey, stir, and deglaze with balsamic vinegar. Pour in the broth and season with soy sauce. Let the vegetables simmer for a while, then thicken with cornstarch to the desired consistency. Finally, stir in the sprouts (from a jar or fresh, if preferred). The liquid from the chicken breasts can be mixed into the sauce for additional flavor. Serve rice with the sauce and the sliced ​​chicken breasts.