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. Prepare a marinade:
2. Rub the lime zest, squeeze out the juice. Press the garlic. Peel the ginger, grate finely. Mix everything with the soy sauce, Tabasco and salt. Cut the chicken breast fillet into thin strips (chop) and let it steep in the marinade for at least 30 minutes.
3. Cut the carrots, bell peppers and spring onions into strips, fry in oil and cook with approx. 100 ml of water. Season to taste with granulated broth, salt, pepper and sherry. Thicken slightly with sauce thickener.
4. Cook the pasta (or rice) as usual.
5. Heat some oil in a non-stick pan and add the meat and marinade. Fry, turning frequently, until the liquid has evaporated and the meat is crispy. (The solid components of the marinade now form a spicy coat around the pieces of meat).
6. Place the vegetables on the plate on top of the noodles and finally spread the chicken on top.