Asian chicken nuggets with vegetables

Ingredients for 2 servings:

• 3 chicken breasts
• 4 carrots
• 1 vegetable onion(s)
• 1 bowl of mushrooms (250 g)
• e.g. soy sauce
• 1 dashes balsamic vinegar
• Chinese spice
• some oil
• 1 clove(s) garlic
• Flour for turning
• 3 tbsp sugar for caramelizing
• possibly sambal oelek if required

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours

spicy chicken pieces with crunchy vegetables

Cut the chicken breasts into fairly small strips and marinate them for at least half a day in a marinade made from soy sauce, a dash of balsamic vinegar, pepper, Chinese spice, the crushed garlic clove, and a little cooking oil. Drain the meat pieces and coat them in flour. Briefly sear the pieces on both sides in a pan over high heat and deglaze with a generous splash of soy sauce. Allow to reduce briefly and then caramelize with about 3 tablespoons of sugar. Immediately remove from the pan and set aside. The pieces should now be coated with a delicious layer of caramelized sugar. Be careful not to nibble them away while they continue cooking! Now add a little oil to the pan and briefly toss the finely chopped vegetables so they still have a nice bite. Season to taste with soy sauce, Chinese spice, pepper, salt, and—if you like—a little sambal oelek. Serve with rice, of course.