Asian wok dish with peanuts and chicken
Ingredients
- 4 tbsp. rapeseed oil
- 2 onions
- 1 clove garlic
- 200 g carrots
- 100 g leeks
- 1 tin miniatures corn cobs
- 100 g sugar snap peas
- 200 g mushrooms
- 100 g bamboo shoots (preserved)
- 100 g mung bean sprouts
- 1 small piece ginger
- 3 tbsp. dark soy sauce
- the juice of one lemon
- 1 tbsp. honey
- iodised salt, pepper
- curry powder
- 250 g Asian Mie noodles
- 500 g chicken breast fillet
- 60 g peanuts
Zubereitung:
1. Wash vegetables, peel and chop finely; allow the corn cobs and bamboo sprouts to drain.
2. Heat 2 tbsp. oil in a wok and first fry the onions and the garlic with a little curry powder, then add the carrots, leeks, corn cobs and sugar snap peas. Thereafter, add the mushrooms, bamboo sprouts and mung bean sprouts. Cook the vegetables until they are al dente.
3. Add the ginger and season to taste with soy sauce, lemon juice, honey, salt, pepper and curry powder.
4. Cook the Mie noodles as per the preparation instructions and then add to the vegetables in the wok.
5. Cut the chicken breast fillet into strips and fry in a pan with the remaining oil.
6. Take another pan and brown the peanuts without adding any oil.
7. Garnish the wok dish with the chicken breast strips and the browned peanuts.
Nutritions
- Carbs
- 69 g
- 26 %
- Fats
- 32 g
- 46 %
- Protein
- 48 g
- 96 %
- Kcal
- 769
- 39 %
- Sat. fat
- 5 g
- 25 %