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Spaghettini Wok with Egg, Chicken Breast Fillet and Vegetables
The perfect spaghettini wok with egg, chicken breast fillet and vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Cooked spaghettini from the previous day
- 100 g Chicken breast fillet frozen
- 2 Eggs
- 1 piece Leeks approx. 100 g
- 0,5 Red peppers approx. 100 g
- 0,5 Green peppers approx. 100 g
- 1 Onion approx. 100 g
- 100 g Brown mushrooms
- 0,5 Red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger approx. 20 g
- 6 tbsp Peanut oil
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 2 tbsp Rice wine
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- Thaw the chicken breast fillet a little and cut into diamonds. Whisk eggs. Clean and wash the leek, halve lengthways and cut into rings. Clean and wash the peppers and cut into small diamonds. Peel and quarter the onion and cut into wedges. Clean / brush the mushrooms, halve and cut into pieces. Clean, wash and finely dice the chilli pepper. Peel and finely dice the garlic clove and ginger. Heat peanut oil (2 tbsp) in the wok, add the beaten egg, fry, tear and slide to the edge of the wok. Add oil (1 tbsp) and fry the onion wedges, chilli pepper cubes, ginger cubes and garlic cubes vigorously with the egg and slide to the edge of the wok. Add oil (1 tbsp), fry the chicken breast fillet vigorously in it, mix everything and slide it to the edge of the wok. Add oil (2 tbsp) and fry the vegetables (leek rings, paprika diamonds and mushroom pieces) vigorously and finally mix everything together. Deglaze with rice wine (2 tbsp), sweet soy sauce (2 tbsp) and light soy sauce (2 tbsp). Season with salt (2 big pinches) and pepper (2 big pinches). Finally fold in the spaghettini, heat up and serve the food.
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