John Myers
Ingredients for 1 servings:
- 150 g chicken breast
- 2 tbsp soy sauce
- 1 pinch of sambal oelek
- 1 large bell pepper(s) or other vegetables, e.g. carrots, zucchini, broccoli
- 1 cup water
- 1 tsp curry powder
- 2 tsp tomato paste
- 50 ml coffee cream, 0.2% fat
- some locust bean gum to bind
- Salt
- some garlic powder or fresh garlic
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
for the low-carb and low-fat diet
Shred the chicken breast and mix the soy sauce with the sambal oelek. Marinate the shredded chicken breast in it for at least 10 minutes. Clean the vegetables, peel them if necessary, and chop them finely. Heat a non-stick pan and stir-fry the chicken breast with the marinade; do not add any oil to the pan. Add the cleaned vegetables and sauté briefly. Add the tomato paste and curry powder and deglaze with water. Add the locust bean gum and simmer until the vegetables reach the desired consistency or bite. Season with the coffee cream and, if desired, salt and garlic powder. Serve with salad. If you don’t want to eat low-carb, you can of course also serve it with noodles, rice, or potatoes.
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