Chicken – Vegetables – Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 300 g chicken, shredded
  • 100 g lass noodles
  • 2 medium onion (s)
  • 2 small cloves garlic
  • 1 large carrot
  • 1 leek
  • 1 handful mushrooms
  • 1 medium pepper (s), red or green
  • 1 small chilli pepper (s)
  • 2 tablespoon soy sauce
  • 1 dl water
  • 1 tablespoon oil
  • salt and pepper
  • curry
  • sugar
Chicken – Vegetables – Pan
Chicken – Vegetables – Pan

Instructions

  1. Dice the onions and peppers. Cut the carrot into thin strips. Halve the leek and cut into small pieces. Halve the mushrooms. Chop the chilli pepper and garlic. Prepare the glass noodles according to the instructions on the packet.
  2. Fry the sliced chicken lightly brown in oil, add half of the garlic and the chilli pepper, season with salt, curry and pepper. Add onions and peppers and fry briefly. Then add the carrots and leek, fry over a high heat until translucent. Now mix in a good pinch of sugar. Then mix in the remains of garlic and chilli pepper, as well as the mushrooms. After about 1 minute, reduce the heat, deglaze with soy sauce and let it steep a little, then pour in the water, stir everything well, season with salt and simmer briefly.
  3. Add the glass noodles to the pan, let them heat up briefly and then serve
  4. The mild heat should be tolerable for everyone.

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