Summary

Ingredients

• 4 skin-on chicken breasts
• salt and pepper
• 1 onion (s)
• 2 cloves garlic)
• 1 bell pepper (s)
• 1 small broccoli
• 100 g mushrooms
• 1 piece (s) ginger root, to taste
• Chilli pepper (s), to taste
• 1 dash balsamic vinegar
• 1 teaspoon honey
• Soy sauce to taste
• 250 ml broth
• Cornstarch for binding
• oil
• 100 g bean sprouts or mun bean sprouts
• Rice as a side dish

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Instructions

1. Salt and pepper the chicken breasts and fry them in the oven at 170 ° C for approx. 35 - 45 minutes until crispy.
2. Halve the onion and cut lengthways into strips. Cut the peppers and mushrooms. Divide the broccoli into florets. Cut the chilli pepper and ginger into small pieces. Press the garlic cloves.
3. Sauté the onion in oil and gradually add the rest of the vegetables. Sauté the vegetables a little, then add the honey, stir and deglaze with balsamic vinegar. Pour the broth over everything and add soy sauce to taste. Let the vegetables simmer a little longer and then thicken with cornstarch to the desired consistency. At the end, mix in the sprouts (from the glass or better fresh). The liquid that has escaped from the chicken breasts can be mixed into the sauce and gives extra flavor.
4. Serve the rice with the sauce and the sliced chicken breasts.