Szechuan Style Chicken Breast with Paprika
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breasts
- 3 bell peppers, red, yellow, green
- 1 onion (s)
- 2 cloves garlic)
- 2 Thai chilli pepper (s)
- 2 tablespoon sunflower oil
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 1 teaspoon sugar
- 2 tablespoon soy sauce, light
- 1 tablespoon oyster sauce
- 1 tablespoon apple cider vinegar
- food starch
Print Recipe
Pin Recipe Instructions
- Cut the garlic and Thai chilli into small pieces. Peel the onion, cut in half lengthways and remove the stalk. Now cut the halves in half lengthways and crossways. Halve the peppers lengthways, remove the stem and seeds. Quarter the halves lengthways, then cut across into three pieces.
- Cut the chicken breast into finger-width strips. Mix two heaped teaspoons of cornstarch with a little cold water and mix well with the chicken strips.
- Bring the water to the boil in the wok and cook the marinated meat in it for 3 to 4 minutes. Then throw away the cooking water and clean the wok.
- Heat the sunflower oil in a dry wok and fry the chilli and garlic in it. Add the onion, paprika and the chicken breast strips and season with salt, pepper and sugar. Stir everything over a high heat.
- Add the soy sauce, oyster sauce, vinegar and a little water and stir fry until the vegetables are cooked but still crispy. Finally, add a little cornstarch mixed with water, mix everything well and bring to the boil again.
- Serve with cooked rice.
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