John Myers
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Ingredients
Vegetable mix with chicken breast fillet:
- 100 g Fresh pineapple
- 50 g Carrot
- 50 g Red peppers
- 50 g Peppers yellow
- 50 g Onion
- 50 g Brown mushrooms
- 50 g Mung bean sprouts
- 50 g Cauliflower
- 50 g Bokkoli
- 50 g Sweet peas
- 50 g Cucumber
- 50 g Chinese cabbage
- 50 g Spring onions
- 10 g Red chilli pepper
- 10 g Ginger
- 10 g Chives
- 275 g Fresh chicken breast fillet
- 3 tbsp Sunflower oil
For the sweet and sour sauce:
- 600 ml Chicken broth (3 teaspoons instant)
- 4 tbsp Tomato ketchup
- 2 tbsp Light rice vinegar
- 2 tbsp Brown sugar
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Tapioca starch
Yellow basmati rice:
- 250 g Basmati rice
- 450 ml Water
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 10 g Chive rolls
- 1 Funnel
- Chopsticks
Instructions
For the sweet and sour sauce:
- Mix / pour together all the ingredients (600 ml chicken stock, 4 tablespoons tomato paste, 2 tablespoons light rice vinegar, 2 tablespoons brown sugar, 1 tablespoon light soy sauce and 1 tablespoon sweet soy sauce) and stir with a whisk.
Sweet and sour vegetable mix with chicken breast fillet:
- Clean the pineapple and cut it diagonally into small pieces. Peel the carrot with the garnish peeler and cut into thin slices (approx. 2 - 3 mm). Clean and wash the peppers and cut into small diamonds. Peel the onion and cut into wedges / assemble apart. Clean / brush the mushrooms and cut into pieces. Wash the mung bean sprouts and drain well. Clean the cauliflower and broccoli and cut into small florets. Clean / remove the threads from the sugar peas, wash and cut diagonally into pieces. Peel the cucumber with the garnish peeler, cut in half, core with a small spoon, halve the halves and cut into pieces (approx. 5 mm thick). Peat the Chinese cabbage, first cut into strips and then diagonally into pieces. Clean and wash the spring onions and cut diagonally into pieces. Clean / core the chilli pepper, wash, halve lengthways and cut into fine strips. Peel and halve the ginger and cut into fine slices. Wash the chives, shake dry and cut into small pieces. Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Heat sunflower oil (3 tbsp) in the wok, fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (onion wedges + chilli pepper strips + ginger slices, carrot slices, + broccoli + cauliflower + sugar peas, red and yellow peppers + spring onions, mushrooms + mung bean sprouts + Chinese cabbage) and fry / stir-fry. Deglaze / pour in the prepared sweet and sour sauce and simmer / cook with the lid on for about 7 - 8 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Yellow basmati rice:
- Bring rice (250 g) to the boil in water (450 ml) with salt (1 teaspoon) and turmeric (1 teaspoon), stir and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a funnel and turn it onto the plates. Add sweet and sour vegetable mix with chicken breast fillet and serve sprinkled with chives. Chopsticks are enough.
Nutrition
Serving: 100gCalories: 39kcalCarbohydrates: 3.8gProtein: 1gFat: 2.1g
