Today comes a true classic from the Asian cuisine on your plate: chicken sweet and sour.
Enjoy this protein and fiber-rich dish!
2 pieces Chicken breast fillet
16 g cornstarch
150 g jasmine rice
2 pieces spring onion
1 piece onion
1 piece Red pepper
30 g Ketchup
20 ml Soy sauce
10 g sesame
6 ml White wine vinegar
Cut chicken breast fillets into pieces about 1 cm wide. In a small bowl, season the cornstarch with a little salt and pepper and toss chicken pieces in it. Set aside until further use.
Rinse jasmine rice in a colander with cold water until it flows clearly through. Pour 300 ml of hot water into a small saucepan, lightly salt and boil once. Let the rice simmer at low speed for about 10 minutes. Then remove the pot from the heat and leave rice for at least 10 minutes.
Separate white and green parts of spring onions into fine rings. Peel onion, cut in half and cut into slices. Halve the peppers, remove the core and cut the halves of the pepper into cubes of approx. 2.5 cm in size. In a second small bowl, mix ketchup, white wine vinegar, soy sauce and 1 tsp sugar.
In a large pan roast sesame without adding fat for about 1 min. on medium heat until it smells fine. Then remove from the pan and put aside.
In the large pan, heat 1 tbsp of oil, add white spring onion rings, slices of onion and pieces of chicken, and sauté for 3 - 5 min. Add the paprika cubes and roast again for 1 min. Then add ketchup soy sauce and 200 ml of hot water and simmer for about 5 minutes. Season with salt and pepper.
Loosen up a little the Jasmine rice with a fork and spread on plates. Spread the chicken on top, sprinkle with green spring onion rings and roasted sesame seeds and enjoy.
Source: hellofresh.de
