Chicken fillet with tomato and chilli jam on wok vegetables
- 1 onion
- 1 Garlic clove
- 1 Piece (s) (approx. 20 g) Ginger
- 4 EL Oil
- 1 EL tomato paste
- 100 ml orange juice
- 1 can (s) (425 ml) cherry tomatoes or chunky tomatoes
- Salt and pepper
- Sugar
- 1–2 TL Sambal Oelek
- 50 g Mung bean seedlings
- 2 cooked chicken fillets
- 1 red pepper
- 125 g Mini-Corn on the Cob
- 75 g sugar snap peas
- 250 g Basmati rice
- 3–4 EL Soy sauce
30 minutes
very easy
- 1.
- For the jam, peel the onion, garlic and ginger and dice finely. Heat 1 tablespoon of oil in a large saucepan. Sauté the onion, garlic and ginger in it. Stir in tomato paste and sauté briefly.
- 2.
- Deglaze with orange juice, tomatoes and juice. Bring to the boil and season with salt, sambal oelek and 2–3 teaspoons of sugar. Simmer slightly thickly for 5–10 minutes.
- 3.
- Sort out the seedlings, wash them and let them drain. Cut the chicken fillet into slices. Clean and wash the peppers and cut into strips. Wash the corn and cut in half lengthways. Clean and wash the sugar snap peas and cut diagonally into pieces.
- 4.
- Cook the rice in 1/2 l of boiling salted water according to the instructions on the packet.
- 5.
- Meanwhile, heat 1 tablespoon of oil in a wok or large pan. Brown the chicken fillet all around for 2-3 minutes, remove. Heat 2 tablespoons of oil in the frying fat. Fry the vegetables in it for about 5 minutes while stirring.
- 6.
- Deglaze with soy sauce and 2-3 tablespoons of water. Fold in the seedlings, bring to the boil. Season with a little salt and pepper.
- 7.
- Fold the chicken fillet into the tomato jam, heat for 2–3 minutes. Serve everything.
1 person approx:
- 500 kcal
- 30 g protein
- 12 g fat
- 65 g carbohydrates
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