Chicken breast with broccoli and black grapes

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 4 Pepper, red, long, dried, hot
• 1 tbsp teriyaki sauce
• 1 tsp soy sauce, dark, sweet
• 1 tbsp Sweet & Sour Hot Bean Paste
• 1 tsp, leveled baking powder
• 1 tsp tapioca flour
• 1 m.-large broccoli
• 100 g water
• 1 tsp broth powder (mushroom bouillon, granules)
• 12 grapes, dark, seedless, sweet
• n. B. flowers and leaves
• 80 g onion(s), red, small
• 1 Pepper, red, long, mild
• 3 small spring onions
• 10 g garlic clove(s)
• 3 cm ginger
• 5 tbsp steaming liquid (see preparation)
• Marinade, leftovers (see preparation)
• 4 tbsp rice wine, brown, fruity, mild
• 1 tsp teriyaki sauce
• 1 tsp, stripped palm sugar, brown
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Three spicy side dishes that complement each other. Recipe from Canton, China.

Cut the thawed chicken breast across the grain into approximately 5 mm thin slices (use a bread and sausage slicer if possible). Halve the slices crosswise. Cut the dried pepperoni into 2 cm long pieces using scissors and set aside. Mix all the remaining marinade ingredients together and marinate the meat until ready to use. Strain shortly before use and drain well. Use the remaining marinade for the sauce. To garnish, separate the broccoli florets, leaving about 4 cm of stem left on them. Reserve the stems for another purpose. Place the rinsed broccoli florets in a sieve and drain well. Bring the water to a boil in a saucepan and dissolve the mushroom broth powder in it. Steam the broccoli with the lid on for 5 minutes. Meanwhile, halve the washed grapes lengthwise. Place the cooled broccoli florets and grapes on a serving platter. Garnish with flowers and leaves, if desired. For the vegetables, peel the onions. Leave the smaller ones and halve the larger ones lengthwise. Remove the stem from the washed bell pepper, cut open on one side, remove the bright red partitions and seeds, and cut crosswise into thin strips. Wash the spring onions and cut crosswise into approximately 2 cm long pieces. Peel the garlic cloves and cut lengthwise into 3 mm thick sticks. Cut the peeled ginger lengthwise into thin sticks. Mix the ingredients for the sauce until smooth and set aside. Heat a wok until very hot, add the sunflower oil, and let it heat through. Add the dried bell pepper pieces and fry until blackened. Add the chicken pieces and stir-fry for 1 minute. Immediately remove the mixture from the wok with a slotted spoon, drain into the wok, and keep warm. Add the sesame oil to the wok. Reduce the heat slightly. Add the onions and stir-fry for 2 minutes. Add the peppers, spring onions, garlic cloves, and ginger and stir-fry for 2 minutes. Deglaze with the sauce and simmer gently for 2 minutes with the lid on. To serve, toss the meat pieces and peppers into the vegetables. Place the mixture in the center of the serving platter. Serve as a side dish and enjoy.