John Myers
Ingredients for 2 servings:
- 250 g chicken
- 1 bell pepper(s), yellow, cleaned, cut into strips
- 1 red bell pepper(s), cleaned, cut into strips
- 1 bunch of spring onions, cut into rings
- 1 garlic clove(s), finely chopped
- 2 tbsp teriyaki sauce
- 80 ml broth
- 80 ml hoisin sauce
- 1 tsp cornstarch, mixed with 2 tsp water
- Salt Lemongrass (dried)
- Lemongrass, dried
- Cayenne pepper
- 2 tsp sesame oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 28 minutes
Marinate thinly sliced chicken breast in teriyaki sauce in the refrigerator for about 1 hour. Heat the sesame oil in a deep pan or wok, briefly fry the chicken breast, and then remove from the pan. Fry the bell pepper, spring onions, and garlic for 3 minutes, stirring constantly. Then add the chicken breast and season lightly with salt. Add the broth and hoisin sauce to the pan, season with lemongrass, cayenne pepper, and a little salt if desired. Bring the sauce to a boil with cornstarch mixed with water. This classic dish tastes best with basmati rice.
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