Mung bean sprout salad with chicken

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 500 g mung bean sprouts
• 1 tbsp sesame oil
• 1 small onion(s)
• 1 tbsp sugar or erythritol
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• some water
• possibly chili, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

easy and fast

Fry the chicken breast fillet in a pan without any fat and then cut into small pieces. In the same pan, sauté the finely diced onion in sesame oil until translucent, then sprinkle with sugar and let it caramelize slightly (erythritol works instead of sugar, making the dish suitable for a low-carb diet). Deglaze with soy sauce, hoisin sauce, and a little water. Mix with the rinsed and drained sprouts and stir in the chicken. If you like, you can spice up the dressing with a little chili. The fresh sprouts give the salad a nice crunch and it’s a real protein bomb. This amount is enough for 4 people as a side dish, or two as a main course. Note: For the salad, I use fresh, home-grown mung bean sprouts. To make them, I soak 100g of dry mung beans in water overnight. Afterward, I rinse the beans with fresh water three times a day and store them in a mason jar, which I seal with a piece of fly screen and a rubber band (note: the jar must be large enough!). I then place the jar upside down on a plate at an angle so the water can drain well and the bean sprouts stay moist without molding. It takes about 3-5 days for the sprouts to be ready.