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🍽️ Crispy Chicken and Vegetable Stir-fry from the Actifry

385 kcal · 40 min · 4 servings

Ingredients

• 0.5 red bell pepper(s)
• 1 thick carrot(s)
• 1 large spring onion(s)
• 1 pinch(es) herbs (frozen)
• 1 large chicken breast
• curry powder
• paprika powder
• salt and pepper
• 2 tbsp soy sauce
• 1 handful mushrooms (frozen or fresh)
• 1 tbsp tomato paste
• 2 tbsp olive oil (or garlic oil)
• cheese (to your choice, optional)

Instructions

1. 1. Peel the carrot and slice it into thin rounds.
2. 2. Pour about 2 tablespoons of olive oil (or garlic oil, if available) into the Actifry.
3. 3. Place the carrot slices into the Actifry and start cooking.
4. 4. Cut the bell pepper into bite-sized pieces.
5. 5. Slice the spring onions into thin rings.
6. 6. Cut the mushrooms into suitable pieces if necessary.
7. 7. Add the bell pepper, onion, and mushroom vegetables to the Actifry.
8. 8. Season the vegetables with salt, pepper, and your favorite herbs.
9. 9. Pour the soy sauce and tomato paste over the vegetables.
10. 10. Cut the chicken breast into small cubes.
11. 11. Season the chicken cubes with curry, paprika powder, salt, and pepper.
12. 12. Add the seasoned chicken cubes to the Actifry.
13. 13. Cook the dish in the Actifry at 180 °C for 10 to 20 minutes, until the meat is fully cooked.
14. 14. Optional: At the end, add cubed feta or other cheese and let it melt for about 2 minutes.
15. 15. Serve the dish with rice or, for a low-carb option, with sour cream.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 15 g