John Myers
China Chicken Pan
The perfect china chicken pan recipe with a picture and simple step-by-step instructions.
- 550 g Chicken breast fillets
- 200 g Sugar snap
- 1 Red peppers
- 1 Yellow peppers
- 1 Onion red
- 200 g Carrots
- 2 tbsp Peanut oil
- 50 g Cashews
- 10 tbsp Soy sauce dark
- 7 tbsp Sweet and hot chili sauce, e.g. from Lien Ying
- 100 g Mung bean sprouts
- Wash and clean the sugar snap peas. Wash the peppers, remove the white dividers and cut into strips. Peel the carrots and cut them diagonally into thin slices. Peel the onion, cut in half and cut into strips.
- Wash the chicken breasts, pat dry and also cut into strips.
- Briefly toast the cashew nuts in a wok pan, remove. Heat 1 tablespoon of peanut oil in the wok pan. Fry the meat in hot oil for about 5 minutes, remove. Put the rest of the peanut oil in the wok pan. Paprika. Fry the carrots, onions and snow peas in it, turning, for about 5 minutes. (Possibly in portions). Stir the soy sauce and chili sauce into the vegetables. Add the meat, cashews and mung sprouts and fold in.
- Basmati rice or Mi noodles go well with this.
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