Summary

Ingredients

• 200 g chicken breast fillet (s)
• 350 g leek
• 150 g bean sprouts
• 200 g mano (s), ripe
• 2 cloves garlic
• 150 ml juice (mango juice), alternatively peach juice
• 1 tablespoon vinegar, (white wine vinegar)
• 2 tablespoon honey
• 2 tablespoon tomato ketchup
• 1 teaspoon cornstarch
• 2 teaspoons oil

Print Recipe Pin Recipe

Instructions

1. Cut the leek into rings and wash, drain well.
2. Peel the mango, cut the flesh from the core and then dice.
3. Cut the chicken into cubes or strips and press the garlic cloves.
4. Now heat the oil in a pan (or in a wok), add the meat and fry over high heat until it has turned color all around and is done.
5. Now add the garlic, leek, soybean sprouts and the mango cubes to the pan and cook for 3 minutes while stirring.
6. Mix the mango juice with honey, ketchup, white wine vinegar and the cornstarch and pour into the pan, simmer for another 2 minutes until the sauce thickens.
7. For the WW-ler: In total this dish has 11 P., so with 2 people then 5.5P each.