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🍽️ Quick Sliced Chicken Stir-Fry

297 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet (kitchen-ready)
• 4 tbsp sesame oil
• 4 tbsp dark soy sauce
• 2 stalks lemongrass
• 20 g ginger
• 1 red chili pepper
• 4 spring onions
• salt
• pepper (from the mill)
• 2 tbsp rice vinegar
• 40 g peanuts

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into thin strips.
4. 4. Place the meat strips in a bowl.
5. 5. Pour 2 tablespoons of oil over the meat.
6. 6. Add the soy sauce.
7. 7. Halve the lemongrass stalk lengthwise.
8. 8. Lightly press the lemongrass stalk to release the aroma.
9. 9. Add the lemongrass stalk to the meat mixture.
10. 10. Mix everything well together.
11. 11. Let the mixture marinate for about 30 minutes.
12. 12. Peel the ginger.
13. 13. Cut the ginger into fine cubes.
14. 14. Put on gloves to protect your hands.
15. 15. Slice the chili into rings.
16. 16. Wash the spring onions.
17. 17. Trim the ends of the spring onions.
18. 18. Cut the spring onions into diagonal pieces about 4 centimeters long.
19. 19. Heat the remaining oil in a wok.
20. 20. Sauté the ginger, chili, and spring onions for 1 to 2 minutes.
21. 21. Push the vegetables to the side in the pan.
22. 22. Add the marinated meat.
23. 23. Fry the meat on all sides for about 3 minutes over high heat.
24. 24. Mix the meat with the vegetables.
25. 25. Season the dish with salt and pepper.
26. 26. Add the rice vinegar.
27. 27. Finely chop the peanuts.
28. 28. Sprinkle the chopped peanuts over the dish.
29. 29. Adjust the seasoning to taste.
30. 30. Serve the stir-fry on a plate.
31. 31. Accompany it with rice and broccoli as desired.

Nutrition per serving

• kcal: 297
• Protein: 34 g · Fett/Fat: 16 g · Carbs: 4 g