John Myers
Contents
show
Ingredients
For the marinade
- 1 tbsp Garlic oil / other oil
- 1 tbsp "Sweet-Sour-Chilli-Sauce" - sweet and sour Asian sauce
- 1 tbsp Honey
- 1 tsp Sambal Oelek
- 1 Chinese clove of garlic or two other solo cloves
- 1 tbsp Tomato paste
- 1 Ginger - 2 x2 cm approx
- 1 tsp Curry powder
- Colored pepper and salt to taste
For the chicken pan
- 350 g Chicken breast fillet or turkey
- 1 small Spring onion
- 1 Lemongrass stick
- 2 Chinese cloves of garlic
- 175 g Bamboo shoots - here a glass, drained weight
- 2 fresh Oranges
- 200 ml Vegetable broth
- 4 tbsp Soy sauce dark
- 1 tsp Curry
- Pepper, salt to taste
- 1 tsp Starch to tie
- Oil for frying
Instructions
marinade
- Peel the garlic clove and ginger and chop them very finely. Chop or dice the fillet. Mix all the ingredients for the marinade and let the chicken breast fillet steep in it for at least 30 minutes.
Preparation of the chicken pan
- Chop the spring onions very finely and chop the garlic. Cut the lemongrass stick into thirds and score several times with a knife. Peel the oranges and cut into small pieces. Drain the sprouts.
- Heat the oil in a pan and fry the marinated meat until crispy. Sweat the spring onions and the garlic. Add the oranges and sauté briefly. Deglaze everything with the vegetable stock, add the bamboo shoots and simmer for about 15 minutes. Season to taste with the soy sauce and the spices and possibly bind with the starch.
- Curry rice tastes good with it. Cook the rice according to the instructions on the packet and season with a little butter, salt, pepper and curry. Bon Appetit!
Nutrition
Serving: 100gCalories: 60kcalCarbohydrates: 10gProtein: 0.8gFat: 1.8g
