Summary

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

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Instructions

1. Wash and cut the chicken breast into bite-sized pieces. Season with salt and place in a bowl with 1 dash of soy sauce. Refrigerate until ready to cook.
2. Wash the bell pepper and cut into pieces. Drain the carrots and mushrooms from their cans.
3. Cook the pasta in salted water according to package directions. Drain and set aside.
4. Heat some sesame oil in a wok or large pan over high heat. Add the chicken and cook for about 5 minutes, turning several times, until the outside is lightly browned and the internal temperature reaches 74°C (165°F). Transfer to a clean plate and season with 1 dash soy sauce, some chili powder, 1 pinch cayenne pepper, 1 pinch curry powder, 1 pinch paprika powder, and 1 dash Worcester sauce.
5. In the same pan, fry the peppers, carrots, and mushrooms over high heat for about 4 minutes. Add the cooked pasta and stir to combine.
6. While the vegetables are cooking, prepare the sauce: in a small bowl, stir together 3 teaspoons lemon juice concentrate, 2 teaspoons sugar, 0.5 teaspoon vinegar, 1 teaspoon water, and 1 teaspoon sunflower oil.
7. Return the cooked chicken to the pan. Pour the sauce over everything and stir well over medium-high heat for about 2 minutes until all ingredients are hot. Serve immediately.