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🍽️ Asian Chicken Balance Bowl

476 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (150 g each)
• 2 tbsp peanut oil
• 250 g rice noodles
• 2 spring onions
• 2 chili peppers (red and green)
• 2 red bell peppers
• 1 handful bean sprouts (20 g)
• 0.5 bunch cilantro (10 g)
• salt
• pepper
• 2 eggs (size M)
• 600 ml vegetable broth
• 3 tbsp soy sauce
• 1 tbsp coconut chips (15 g)
• 1 tbsp roasted peanut kernels (15 g)

Instructions

1. 1. Rinse the chicken breast fillet under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Heat one tablespoon of oil in a pan.
4. 4. Fry the chicken meat from both sides for a total of 10 to 15 minutes over medium heat.
5. 5. Soak the rice noodles in water for 8 to 10 minutes as indicated on the package.
6. 6. Trim and wash the spring onions.
7. 7. Cut the spring onions diagonally into small pieces.
8. 8. Halve the chili peppers lengthwise.
9. 9. Remove the seeds from the chili peppers.
10. 10. Wash the deseeded chili peppers.
11. 11. Finely chop the chili peppers.
12. 12. Halve the bell peppers.
13. 13. Remove the seeds from the bell peppers.
14. 14. Wash the deseeded bell peppers.
15. 15. Cut the bell peppers into thin strips.
16. 16. Wash the bean sprouts.
17. 17. Wash the coriander.
18. 18. Shake the vegetables and herbs dry.
19. 19. Season the chicken fillets with salt and pepper.
20. 20. Remove the chicken fillets from the pan.
21. 21. Let the meat cool down.
22. 22. Slice the cooled chicken meat.
23. 23. Crack the eggs.
24. 24. Whisk the eggs with salt and pepper.
25. 25. Heat the remaining peanut oil in the pan.
26. 26. Add the eggs to the hot pan.
27. 27. Fry the eggs over medium heat for 5 to 6 minutes to make an omelet.
28. 28. Let the omelet cool down briefly.
29. 29. Cut the omelet into strips.
30. 30. Divide the rice noodles among four bowls.
31. 31. Add the spring onions to the noodles.
32. 32. Add the bell pepper strips to the noodles.
33. 33. Add the omelet strips to the noodles.
34. 34. Add the bean sprouts to the noodles.
35. 35. Add the coriander to the noodles.
36. 36. Add the chili cubes to the noodles.
37. 37. Add the chicken slices to the noodles.
38. 38. Bring the vegetable broth to a boil.
39. 39. Season the boiling broth with soy sauce.
40. 40. Pour the broth over the filled bowls.
41. 41. Sprinkle the bowls with coconut chips.
42. 42. Finally, sprinkle the bowls with peanuts.

Nutrition per serving

• kcal: 476
• Protein: 27 g · Fett/Fat: 13 g · Carbs: 62 g