Chicken and vegetables in a sherry-sesame sauce for 2 portions
INGREDIENTS
250 g chicken filet
1 small red bell pepper
1 small yellow bell pepper
100 g peapods
4 scallions
10 g fresh ginger
3 tbsp. oil
Salt
1 tbsp. of roasted sesame seeds
Marinades and Sauces
1 ½ level teaspoon of starch
3 tbsp. of soya sauce
3 tbsp. of medium sherry
1 tsp. of roasted sesame oil
1 tsp. of honey
Chilli
PREPARATION
Cut the chicken filet into thin strips. Mix 1 level tsp. of starch, 1 tbsp. of soya sauce and 1 tbsp. medium sherry and marinate the chicken filet in this for 20 minutes.
While the chicken filet is marinating, clean the vegetables. Cut the bell peppers into thin strips. Longitudinally half the peapods. Longitudinally half the scallions, chop into large chunks. Peel the ginger, chop finely (you will need 1 tbsp.)
For the sauce, stir together 2 tbsp. of medium sherry, 2 tbsp. of soya sauce, 1 level tsp. of starch, 1 tbsp. of honey, sesame oil and 1 pinch of chilli until smooth.
Heat 1 ½ tbsp. of oil in the Elegance Wok. Stir-fry the chicken meat in the wok for a few minutes. (The meat should be cooked through). Remove the chicken from the Elegance Wok. Wash the wok and dry.
Heat 1 ½ tbsp. of oil in the Elegance Wok. Fry the bell peppers in the wok for approx. 3 minutes, lightly salt. Add the peapods, stir-fry for 2 minutes. Mix in the scallions and ginger, stir-fry for approx. 2 minutes.
Add the chicken, mix in the sauce. Heat everything while continuing to stir until the sauce thickens.
Chicken with vegetables served in a savoury sauce and garnished with sesame seeds.
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