Summary

Ingredients

• 350 g chicken breast fillet (s)
• 180 g pasta, (alternatively 1 ba rice)
• 100 g carrot (s)
• 1 small red pepper (s)
• 1 bunch spring onion (s)
• 1 lime (s), (untreated)
• 50 g iner root
• 2 cloves garlic)
• 5 tablespoon soy sauce, ketjap manis (sweet soy sauce)
• 4 cl sherry, (semi-dry)
• 4 dashes Tabasco
• oil
• salt and pepper
• Chicken broth, grained
• Sauce thickener, darker

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Instructions

1. Zest the lime and squeeze the juice. Peel and finely grate the ginger. Press the garlic cloves. In a bowl, mix the lime zest, juice, ginger, garlic, soy sauce, Tabasco, and a pinch of salt to make the marinade.
2. Cut the chicken breast fillet into thin strips and add to the marinade. Refrigerate for at least 30 minutes.
3. Cut the carrots, red pepper, and spring onions into thin strips.
4. Heat oil in a pan over medium heat. Add the vegetables and 100 ml water. Cook for 6-8 minutes, stirring occasionally, until softened. Season with granulated chicken broth, salt, pepper, and 3 tablespoons sherry. Add sauce thickener while stirring until the sauce lightly coats the vegetables.
5. Cook the pasta (or rice) according to package directions.
6. Heat oil in a non-stick pan over medium-high heat. Add the chicken strips and all the marinade. Fry for 8-10 minutes, stirring frequently, until the liquid has evaporated and the chicken reaches 74°C / 165°F with a crispy exterior.
7. Divide the pasta or rice between plates. Top with the vegetables, then arrange the chicken strips on top.