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🍽️ Asian Chicken Pan with Rice

578 kcal · 30 min

Ingredients

• 500 g chicken breast fillet
• 1 egg white
• 1 tbsp flour
• 3 tbsp oil
• 2 spring onions
• 1 tsp ginger (freshly grated)
• 1 red bell pepper
• 2 tbsp rice wine
• 1 level tbsp black bean paste
• 1 chili pepper (finely chopped)
• 200 g rice
• soy sauce

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Wash the spring onions, trim the ends, and slice them into rings.
3. 3. Wash the bell peppers, halve them, remove the seeds, and dice them.
4. 4. Wash the chicken breast, pat it dry, and cut it into strips.
5. 5. Mix the meat in a bowl with the egg white. Stir the flour with two tablespoons of water until smooth and add it to the chicken as well. Fry the strips in hot oil and then remove them.
6. 6. Add the spring onions and ginger to the wok and sweat them briefly. Add soy sauce, rice wine, bean paste, bell peppers, and chili. Add the chicken back in and cook for a few minutes while stirring. Season to taste and serve on top of the cooked rice.

Nutrition per serving

• kcal: 578
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 60 g