John Myers
Contents
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Ingredients
- 400 g Fresh chicken breast fillet
- 500 g Broccoli
- 1 Onion approx. 150 g
- 1 piece Ginger approx. 20 g
- 1 Red chilli pepper
- 4 Garlic cloves
- 1 Red pepper
- 1 Orange peppers
- 1 Green paprika
- 1 bunch Spring onions
- 3 tbsp 2 - 3 tablespoons of oil
- 500 ml Chicken broth (2.5 tsp instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 2 tbsp Sweet soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Food starch
- 250 g Whole grain rice
- 1 tsp Salt
Instructions
- Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Clean the broccoli, cut into small florets, wash and drain well. Peel and quarter the onion and cut into wedges. Peel and finely dice the ginger. Clean, wash and finely dice the chilli pepper. Clean and wash the peppers and cut into diamonds. Clean and wash the spring onions and cut diagonally into rings. Heat the oil (2 tbsp) in the wok and add one after the other (strips of chicken breast fillet, onion-ginger-chilli pepper and diced garlic cloves, bell pepper, broccoli florets and spring onion rings) and stir-fry everything. Deglaze / pour in the chicken stock (500 ml) and simmer / cook with the lid closed for about 10 minutes. Season to taste with salt (1 teaspoon), sweet soy sauce (2 tablespoons) and dark soy sauce. Mix / dissolve the cornstarch (2 tbsp) in a little cold water and add to the wok. Heat until the liquid / sauce thickens a little. In the meantime, cook / prepare the rice in salted water (1 teaspoon) using the spring rice method (see my recipe: Cooking rice). Serve the chicken wok with vegetables and whole grain rice.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 45.5gProtein: 1.2gFat: 0.3g
