Chicken Pan with Sprouts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g sprouts, fresh (e.. mun bean sprouts)
- 3 peppers, colored
- 0.5 ½ bunch spring onion (s)
- 2 onions)
- 1 clove garlic
- 500 g chicken breast fillet (s)
- 125 ml chicken broth, or vegetable broth
- 1 teaspoon cornstarch
- 4 tablespoon soy sauce, approx.
- 4 tablespoon rapeseed oil or soy or sesame oil)
- salt and pepper
- 1 pinch (s) paprika powder
- possibly chili powder
Print Recipe
Pin Recipe Instructions
- Wash and drain the sprouts. Wash the peppers and cut into fine strips. Wash the spring onions and cut into thin rings. Peel the onions and garlic, dice the onions and chop the garlic. Wash the meat, pat dry and cut into thin strips. Mix the broth, soy sauce and cornstarch together.
- Heat the oil in a wok or large non-stick pan. Add the meat, brown it and season with salt and pepper. Then remove the meat from the wok or pan.
- Put the onions and garlic in the wok or pan and cook until translucent. Add the pepper strips and spring onions and fry gently while stirring. Then mix in the sprouts. Deglaze the vegetables with the mixed stock and briefly bring to the boil. Mix in the meat and season with salt, pepper, paprika and chili powder.
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