Chinese Wok with Chicken and Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 350 g chicken breast, cut into small pieces
- 1 small Can (s) carrot (s) (30 g drained weight)
- 1 can mushrooms (70 g drained weight)
- 1 bell pepper (s)
- some chili powder
- salt
- 1 pinch (s) cayenne pepper
- 1 pinch (s) curry powder
- 1 pinch (s) paprika powder
- 1 dash Worcester sauce
- 2 dashes soy sauce
- 3 teaspoons lemon juice concentrate
- 2 teaspoons sugar
- 1 teaspoon water
- 0.5 teaspoon ½ table vinegar
- 1 teaspoon sunflower oil
- some sesame oil
- 50 g pasta, approx.
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the meat and cut into bite-sized pieces. Season with salt. Set aside in a bowl with a large dash of soy sauce.
- Wash the peppers and cut them into pieces. Drain the carrots and mushrooms. Cook the pasta in salted water according to the instructions on the packet.
- Fry the meat in a wok or in a large pan in a little sesame oil over high heat, turning several times, until it is lightly browned on the outside. Remove from pan and set aside. Pour another shot of soy sauce over it and season with chilli, cayenne pepper, curry and paprika powder. Add a dash of Worcester sauce.
- Fry the peppers, carrots and mushrooms in the pan. Add the pasta and fry. Add the meat.
- While it is frying, make a sauce from the lemon juice concentrate, 2 teaspoons of sugar, 1/2 teaspoon of vinegar, 1 teaspoon of water and 1 teaspoon of sunflower oil. Finally, add this sauce to the pan. Stir everything well. As soon as everything is hot, serve and consume immediately.
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