Summary

Ingredients

• 2 cloves garlic
• 2 chilli pepper (s), green
• 20 g iner, fresher
• 1 bunch spring onion (s)
• 300 g chicken breast fillet (s)
• 1 bell pepper (s), yellow
• 150 g Swiss chard
• Pepper from the grinder
• 250 g noodles (wheat noodles), Asian
• salt
• 3 tablespoon oil (peanut oil)
• 5 tablespoon sherry, dry
• 8 tablespoon soy sauce, light
• 200 ml poultry broth
• 2 tablespoon oil (sesame oil)
• 20 g sesame seeds, peeled and roasted

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Instructions

1. Finely chop the garlic. Finely chop the chilli with seeds. Peel and finely dice the ginger. Clean the spring onions, cut the white and light green into 2 cm wide rings. Cut the chicken breast fillet into 2 cm cubes. Halve and core the paprika and cut into 1 cm thin strips. Clean the chard and cut into 2 cm wide strips. Mix the cubed chicken breast with the garlic, chilli, ginger and pepper and let it steep for 15 minutes.
2. Cook the pasta in salted water according to the instructions on the packet and drain. Heat the oil in a wide pan (or wok). Fry the chicken in it over high heat for approx. 3 minutes, stirring occasionally. Add paprika, Swiss chard, spring onions and fry for 2 minutes. Deglaze with sherry, soy sauce and stock. Fold in the pasta and cook for approx. 3 minutes over a mild heat. Possibly season with pepper. Stir in sesame oil and sesame seeds.