Zutaten
- Chicken breast, shredded500 grams
Mehl2 teaspoons
Maisstärke2 teaspoons
Sojasauce1 teaspoon- Egg white, lightly beaten with two teaspoons of cornstarch and black pepper1 piece
Gelber Paprika1 piece
Rote Paprika1 piece
Grüne Paprika1 piece- Mushrooms, each mushroom cut in half0.5 can
- Carrots, large size cut into moons2 pieces
- Zucchini, large size, cut in half1 piece
- Large onion, sliced2 pieces
- Garlic cloves, minced3 cloves
- Grated ginger1 tablespoon
Mais0.5 cup- Sojasauce0.3 cup
Worcestershire-Sauce2 tablespoons- Cold water3 cups
- Chicken broth cube1 cube
- Maisstärke2 tablespoons
- Chinese spices0.5 teaspoon
Schritte
- 1
Cut the chicken breasts into large cubes and mix them with two tablespoons of flour, two tablespoons of cornstarch, one tablespoon of soy sauce, and a pinch of salt.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
Pour the mixture of beaten egg white mixed with cornstarch and pepper over them and mix well.
5 Min - 3
Heat a generous amount of oil in a pan and fry the chicken cubes until cooked and browned, then drain.
10 Min - 4
Place the sauce ingredients in a saucepan and mix well to dissolve the cornstarch in cold water, then place on the heat while stirring until it boils for about two minutes and set aside.
2 MinBenötigte Werkzeuge:
Topf - 5
In a wok or a short-sided pot, add a little oil after heating it well and stir-fry each type of vegetable separately over high heat.
10 MinBenötigte Werkzeuge:
Wok - 6
After finishing stir-frying the vegetables, return them all to the wok with the chicken and pour the prepared sauce over them.
5 Min - 7
Adjust the salt, stir, and let it cook for about five minutes to coat the chicken and vegetables with the sauce, and serve alongside basmati white rice.
5 Min
Nährwertangaben
Mehlpro 100gMaisstärkepro 100gSojasaucepro 100gGelber Paprikapro 100gRote Paprikapro 100gGrüne Paprikapro 100gMaispro 100gSojasaucepro 100gWorcestershire-Saucepro 100gMaisstärkepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.