Fiery Wok Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g sprouts (mun bean sprouts)
- 3 bell peppers, green, yellow, red
- 250 g onion (s)
- 1 clove garlic
- 500 g chicken fillet (s)
- liter ⅛ chicken broth, clear (instant)
- 4 tablespoon soy sauce
- 1 teaspoon cornstarch
- 4 tablespoon oil, (soy or sesame oil)
- Salt and pepper, whiter
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Wash and drain the sprouts. Clean and wash the peppers and cut into fine strips. Peel the onions and garlic. Cut the onions into wedges, finely chop the garlic.
- Wash the meat, pat dry and cut into thin slices. Mix the chicken soup, soy sauce and starch together. Heat the oil in a wok or large pan. Fry the meat brown in portions. Season with salt and pepper and push up or remove the meat at the edge.
- Put the onions and garlic in the wok and sauté until translucent. Add the paprika strips and fry gently while stirring. Mix in the sprouts. Deglaze with the mixed stock and bring to the boil briefly. Season with salt, pepper, paprika and, if you like, sambal olek.
- Rice tastes good with it
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