Chicken with Swiss Chard, Cherry Tomatoes and Ginger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken fillet (s)
- 400 g Swiss chard
- 150 g cherry tomato (s)
- 150 ml vegetable stock
- 25 g iner root, fresh
- 30 g peanuts, chopped and roasted
- 1 red pepper (s)
- 1 clove garlic
- 2 teaspoons cornstarch
- 5 tablespoon soy sauce
- 4 tablespoon oil
- 2 teaspoons lemon juice
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into thin slices. Peel and finely chop the ginger. Finely chop the pepper and garlic clove. Mix half of the ginger, garlic and peppers with 1 teaspoon cornstarch and 2 tablespoons soy sauce and mix with the meat.
- Clean the chard and cut the leaves into 1 cm wide strips and the stalks into ½ cm wide strips. Halve the cherry tomatoes.
- Drain the meat and stir-fry brown in 2 tablespoons of hot oil in a wok or a non-stick pan, then remove. Put the chard stalks, the remaining ginger, garlic and the peppers with 2 tablespoons of oil in the wok and stir-fry for 3 minutes. Add the chard leaves and tomatoes and fry for 1 minute. Mix the vegetable stock, 3 tablespoons of soy sauce and 1 teaspoon of cornstarch together and add to the wok with the meat, bring to the boil. Season with soy sauce, sugar and 1-2 teaspoons of lemon juice and serve sprinkled with the peanuts.
- Mint rice goes well with it. Recipe in my profile.
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