Chicken filet with wok vegetables

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 200 g Carrots
  • 7-10 Tbsp Salt
  • 1 (40 g) Spring onion
  • 150 g Courgette
  • 50 g algae pickled in brine (e.g.: Wakame)
  • 1 (40 g) Onion
  • 120 g Chicken filet
  • 1 tsp (5 g) Oil
  • 7-10 Tbsp Pepper
  • 1 tsp (5 g) Sesame Oil
  • 2 tablespoons (20 g each) Asian sauce sweet-sour
  • 7-10 Tbsp Chili

Directions

  1. 1

    Peel and wash the carrots and cut them into long thin strips. Blanch in boiling salted water for 3 minutes. Clean and wash spring onion and zucchini, also cut into long pieces. Wash the seaweed thoroughly and boil in water for 4 minutes. Then drain and cut a little finer.

  2. 2

    Peel and finely chop the onion. Wash the chicken filet and dab dry. Heat 1 teaspoon of oil. Brown the fillet on each side. Season with salt and pepper. Add seaweed and fry together for about 8 minutes. Heat 1 teaspoon sesame oil in another pan. Fry the prepared vegetables for about 8 minutes. Season with salt and Asian sauce.

  3. 3

    Add seaweed and fry together for about 8 minutes. Heat 1 teaspoon sesame oil in another pan. Fry the prepared vegetables for about 8 minutes. Season with salt and Asian sauce. Cut the chicken filet into slices. Serve the vegetables and chicken filet garnished with a carved chilli pepper

Nutrition Facts

KCAL
370 kcal
CARBS
28 g
FATS
12 g
PROTEINS
33 g

Categories & Tags

Main DishesDiet