John Myers
Chicken Breast with Ginger-bell Pepper Vegetables
The perfect chicken breast with ginger-bell pepper vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast fillet
- 1 bunch Coriander
- 3 Pc. Peeled garlic clove
- 6 tbsp Soy sauce
- 1 Pc. Red peppers
- 1 Pc. Green peppers
- 4 Pc. Spring onions
- 1 Pc. Ginger approx. 10 cm
- 100 g Bamboo shoots canned drained
- 4 tbsp Sesame oil
- – Wash the chicken breast and pat dry – Wash the coriander, rock it and pluck the leaves – Peel the garlic and press through – Place the meat on a plate, rub the garlic and cover with the coriander leaves – then drizzle with the soy sauce and cover for 30 minutes and marinate well chilled
- Halve the peppers lengthways, remove the seeds, wash and cut into fine strips – Clean, wash and slice the spring onions – Peel the ginger and cut into thin slices – Drain and drain the bamboo shoots
- – Heat 2 tablespoons of sesame oil in the pan – add the fillets and marinade and cook covered for 15 minutes over a low heat – turn once – take the meat out of the pan and cut into thick slices – pour the stock over the meat
- – Heat 2 tablespoons of sesame oil in the same pan – fry the vegetables in it over medium heat for 5 minutes – mix in slices of meat. Season to taste with soy sauce
- Small tip: The vegetables are of course interchangeable. For example, I have already replaced the spring onions with carrots (finely pounded) or the bamboo shoots with additional peppers. Just try it yourself.
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