John Myers
Contents
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Ingredients
Cooking rice:
- 375 g Rice
- 675 ml Water
- 1 tsp Salt
Chicken breast fillet and vegetable wok sweet and sour:
- 350 g Fresh chicken breast fillet (alternative: frozen)
- 2 tbsp Oil
- 100 g Bean sprouts
- 1 Medium fresh pineapple
- 1 Red bell pepper (approx. 150 g)
- 1 Yellow bell pepper (approx. 150 g)
- 3 Carrots (approx. 300 g)
- 3 Onions (approx. 300 g)
- 100 g Small fresh mushrooms
- 4 Spring onions
- 8 Chinese cabbage leaves (the inner thick leaves / approx. 150 g)
- 4 tbsp Tomato ketchup
- 2 tbsp Sugar
- 2 tbsp Light rice vinegar
- 2 tbsp Soy sauce
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 L Chicken broth (5 teaspoons instant)
- 2 tbsp Rice starch
Instructions
- Cook rice (see recipe: Cook rice) and keep warm. Parry / clean the chicken breast fillet, wash and cut into strips. Wash the bean sprouts and drain well. Clean and dice the pineapple. Clean and wash the peppers and cut into diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Peel and quarter the onions and cut into strips. Clean / brush the mushrooms (attention: do not wash!) And cut into quarters. Clean and wash the spring onions and cut into rings. Wash the Chinese cabbage and cut into lozenges. Heat oil (1 tbsp) in a wok, fry the chicken breast fillet strips in it / stir-fry and take out again. Add oil (1 tbsp) and add the vegetables (carrot blossoms, onion strips, peppers, Chinese cabbage, mushroom quarters, spring onion rings, diced pineapple and soybean sprouts) one after the other and fry / stir-fry. Add / fry the meat and tomato paste and deglaze / pour over the broth (1 liter). Season with sugar (2 tablespoons), light rice vinegar (2 tablespoons), soy sauce (2 tablespoons), salt (1 teaspoon) and pepper (½ teaspoon) and simmer for about 10 minutes. Mix in the cornstarch (2 tbsp) in a little cold water and bring to the boil briefly until everything thickens a little. Serve sweet and sour chicken breast fillet and vegetable wok with rice.
Nutrition
Serving: 100gCalories: 155kcalCarbohydrates: 27.2gProtein: 2.5gFat: 3.9g
