John Myers
Contents
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Ingredients
Chicken nuggets:
- 1 pack Chicken breast fillets 500 g / TK
- 100 g Flour
- 2 Eggs
- 150 g Breadcrumbs
- 2 cups Oil
- Coarse sea salt from the mill
Sweet and sour stir-fried vegetables:
- 300 g Carrots
- 200 g Fresh mushrooms
- 1 Red bell pepper approx. 150 g
- 1 piece Celery approx. 150 g
- 1 Onion approx. 150 g
- 1 piece Leeks approx. 100 g
- 1 Ripe mango approx. 500 g
- 1 Red chilli pepper
- 1 piece Ginger approx. 20 g
- 1 Clove of garlic
- 4 tbsp Oil
- 200 ml Orange juice
- 300 ml Water
- 2 tbsp Food starch
- Sweet and sour sauce:
- 3 tbsp Rice wine
- 3 tbsp Light soy sauce
- 3 tbsp Sweet soy sauce
- 3 tbsp Tomato ketchup
- 3 tbsp Light rice vinegar
- 3 tbsp Brown sugar
- 1 tsp Salt
- 1 tsp Sambal oelek
Rice:
- 200 g Fragrant rice
- 1 tsp Salt
- 450 ml Water
To serve:
- 4 Stalk Parsley for garnish
Instructions
Chicken nuggets:
- Cut the chicken breast fillets into bite-sized pieces, bread them (flour, whisked eggs and breadcrumbs), fry them in the wok with hot oil (2 cups) in portions until golden-brown, place them on the wok drainage grid and later season with salt, place on an ovenproof dish and put in the oven Keep 50 ° C warm until serving.
Sweet and sour stir-fried vegetables:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean / brush and quarter or halve the mushrooms, depending on the size. Clean and wash the peppers and cut into small diamonds. Peel the celery and cut into fine sticks. Peel and quarter the onion and cut into wedges. Clean and wash the leek thoroughly and cut into rings. Peel the mango, remove the pulp from the stone and dice. Peel and finely dice the ginger and clove of garlic. Clean, wash and finely dice the chilli pepper. Mix the sweet and sour sauce from all the ingredients / spices (see list of ingredients). Heat oil (2 tbsp) in the wok and fry / stir-fry the onion wedges, garlic clove cubes, ginger cubes and chilli pepper cubes. Add the oil (2 tbsp) and the remaining vegetables (carrot blossoms, mushroom halves / quarters, peppers, leek rings and mango cubes) one after the other and fry / stir-fry. Deglaze with the orange juice (200 ml) and pour in water (300 ml). Add / stir in the prepared sweet and sour sauce and simmer / cook for about 10 minutes. Finally, stir in the cornstarch (2 tbsp) in a little cold water and stir into the wok. Bring to the boil / let thicken briefly and remove from the stove.
Rice:
- Cook the rice (200 g) in salted water (450 ml / 1 teaspoon) using the spring rice method for about 20 minutes. Tear through with a fork and allow to evaporate.
Serve:
- Serve the chicken nuggets with the sweet and sour wok vegetables and rice, garnished with parsley.
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 24.3gProtein: 2.1gFat: 5.6g
