fire pan

Ingredients for 2 servings:

• 350 g chicken breast
• ½ small bell pepper(s)
• ½ small zucchini
• 2 tbsp flour
• 6 tbsp water
• 3 tsp soy sauce
• ½ tsp pepper
• ½ tsp chili powder
• ¼ tsp salt
• ½ tsp basil, dried
• 1 tbsp, levelled sugar
• some oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the chicken breast, bell pepper, and zucchini into bite-sized pieces. Set the vegetables aside for now. Place the meat in a small bowl, sprinkle with flour, and mix well. Heat the oil in a wok (or a regular frying pan), add the meat, and fry until crispy. Remove the meat from the pan and keep warm. Heat a little more oil in the pan and fry the vegetables until they reach the desired color. Add the meat again. Season everything with pepper, chili powder, salt (be careful here, as the soy sauce is already very salty), basil, and sugar, and mix thoroughly. Mix the water with the soy sauce and add it to the pan. Simmer everything over medium heat for about 3 minutes, until it is nice and creamy. If you’d like more sauce, simply double the amount of water and soy sauce. The important thing is that it’s an even number and that you always use half as much soy sauce as water. For example, with 10 tablespoons of water, 5 teaspoons of soy sauce, with 12 tablespoons of water, 6 teaspoons of soy sauce, etc. We prefer rice or tagliatelle with the fire pan. You can also serve it with fries or mashed potatoes.