Vegetable chicken curry

Ingredients for 2 servings:

• 20 ml teriyaki sauce
• 1 tsp sambal oelek
• 200 g chicken breast fillet(s), cut into strips
• 400 g mixed vegetables, preferably brightly colored
• 1 tsp curry powder
• n. B. Water, approx. 250 ml
• some vegetable stock powder
• 1 tbsp lime juice
• 1 dashes sweetener, liquid
• possibly coriander or parsley, roughly chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

low carb, low fat, ideal dinner

Mix a marinade from teriyaki sauce and sambal oelek, then marinate the chicken breast strips for 10 minutes, turning once. Chop the vegetables and fry them in a non-stick pan for 2-3 minutes (you can also use oil, but it’s not necessary). Sprinkle the curry powder over them and top up with water if desired (about 250 ml) and sprinkle in the vegetable stock powder. Place the lid on the pan. Heat another pan and fry the marinated chicken strips until crispy. The chicken strips can also be added directly to the vegetables; this will make them juicier and crispier. Season the vegetables with lime juice and sweetener to taste. Add the fried chicken strips and, if desired, garnish with cilantro or parsley.