Ingrediënten
- Chicken breast, shredded500 grams
Meel2 teaspoons
Maïzena2 teaspoons
Sojasaus1 teaspoon- Egg white, lightly beaten with two teaspoons of cornstarch and black pepper1 piece
Gele Paprika1 piece
Rode Paprika1 piece
Groene 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
Maïs0.5 cup- Sojasaus0.3 cup
Worcestersaus2 tablespoons- Cold water3 cups
- Chicken broth cube1 cube
- Maïzena2 tablespoons
- Chinese spices0.5 teaspoon
Stappen
- 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 minBenodigde hulpmiddelen:
Mengkom - 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 minBenodigde hulpmiddelen:
Pan - 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 minBenodigde hulpmiddelen:
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
Voedingsfeiten
Meelper 100gMaïzenaper 100gSojasausper 100gGele Paprikaper 100gRode Paprikaper 100gGroene paprikaper 100gMaïsper 100gSojasausper 100gWorcestersausper 100gMaïzenaper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.