Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 chilli pepper (s)
• 2 cloves garlic)
• 20 g iner
• 450 g sweet potato (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 200 g suar snap peas
• 6 tablespoon soy sauce
• 40 g cranberries, dried
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

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Instructions

1. For the marinade, core the chilli pepper and peel the garlic and ginger. Chop everything and mix with the soy sauce. Cut the meat into strips, add to the marinade and marinate for at least 2 hours.
2. Peel the sweet potatoes and cut into strips. Clean the peppers and cut into fine strips. Wash the sugar snap peas and cut them in half diagonally.
3. Heat the sesame oil in a wok or a large pan. Remove the chicken fillet from the marinade and drain. The marinade is still needed.
4. Fry the chicken fillet in the hot oil for about 5 minutes, then add the sweet potatoes and fry everything for another 5 minutes. Add the snow peas and paprika and fry for another 5 minutes. Deglaze with marinade. Add the cranberries and cook for a few more minutes.
5. Sprinkle with sesame seeds and serve with rice if you like.