John Myers
Contents
show
Ingredients
- 300 g Organic chicken breast fillets
- 5 tbsp Teriyaki sauce
- 80 g Kritharaki short durum wheat noodles
- 1 Red peppers, peeled, pitted, cut into fine strips
- 75 g Carrot, cleaned, cut into fine sticks
- 2 tbsp Chili peppers medium hot, fresh, cut into rings
- 1 Chopped garlic
- 1 bunch Spring onions fresh, cleaned, cut into rings
- 1 tbsp Fresh ginger, finely diced
- 125 g Sugar snap peas, cleaned
- 150 ml Chicken broth
- 0,25 tsp Curry Dragon very spicy
- 1 tbsp Curry Anapurna (mild)
- Fleur de Sel sea salt
- Black pepper from the mill
- Peanut oil
- 80 g Fresh zucchini, cut into fine sticks
- 2 tbsp Toasted sesame oil
Instructions
- Clean the chicken breast and cut into bite-sized strips and marinate with the teriyak iSauce for 4 hours. Cook the kritharaki in plenty of salted water until it is firm to the bite according to the instructions on the packet.
- Fry the pepper strips in 3 tablespoons of peanut oil in a stainless steel pan while stirring. Add the carrots and fry as well. Fold in the zucchini sticks and snow peas and sauté briefly. Add spring onions, chili pepper rings and noodles, sprinkle with curry and deglaze the chicken stock.
- At the same time, fry the strips of chicken breast in another pan. Add the ginger and garlic, toss well, stir in the marinade and season with salt and pepper. Add the pan to the vegetables, stir well and season to taste. Arrange on plates and season with a tablespoon of sesame oil.
Nutrition
Serving: 100gCalories: 96kcalCarbohydrates: 7.5gProtein: 13.1gFat: 1.1g
