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🥗 Sweet and sour chicken with leek and salad

389 kcal · 30 min · 4 servings

Ingredients

• 1.5 honeydew melons
• 1 orange
• 2 tbsp lemon juice
• 4 spring onions
• 4 chicken breast fillets (á approx. 160 g)
• 2 tbsp soybean oil
• 1 tsp curry powder
• 2 tbsp light soy sauce

Instructions

1. 1. Cut the melons in half.
2. 2. Remove the seeds from the melon halves.
3. 3. Peel the melons.
4. 4. Cut the peeled melons into quarters.
5. 5. Slice the melon fruit into slices.
6. 6. Juice the orange.
7. 7. Place the melon slices in a bowl.
8. 8. Pour the orange juice over the melon.
9. 9. Add lemon juice.
10. 10. Mix the melon with the juices.
11. 11. Wash the spring onions.
12. 12. Trim the ends of the spring onions.
13. 13. Slice the spring onions into rings.
14. 14. Wash the chicken.
15. 15. Pat the chicken dry with a kitchen towel.
16. 16. Season the chicken with salt.
17. 17. Season the chicken with pepper.
18. 18. Cut the chicken into large pieces.
19. 19. Heat the oil in a non-stick pan or wok.
20. 20. Stir-fry the chicken over high heat.
21. 21. Cook the meat for 3 to 5 minutes.
22. 22. Sprinkle the meat with curry powder.
23. 23. Deglaze the meat with soy sauce.
24. 24. Add the melon pieces to the pan.
25. 25. Let the melon pieces warm through.
26. 26. Plate the chicken.
27. 27. Add the melon and sauce.
28. 28. Garnish the dish with the spring onions.
29. 29. Sprinkle the dish with a little curry powder.
30. 30. Serve with a fresh leaf salad if desired.

Nutrition per serving

• kcal: 389
• Protein: 50 g · Fett/Fat: 7 g · Carbs: 30 g