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🍽️ Quick Chicken with Colorful Vegetables

334 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet (kitchen-ready, skinless)
• 3 carrots
• 1 red bell pepper
• 1 green bell pepper
• leek
• 2 red onions
• 10 g ginger (1 piece)
• 1 stalk lemongrass
• 1 ripe mango
• 2 tbsp unsalted cashew nuts
• 1 lime
• 1 tbsp germ oil
• salt
• pepper
• 1 tbsp black sesame
• 4 tbsp sprouts to taste (e.g. onion sprouts)

Instructions

1. 1. Rinse the chicken breast fillet under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into thin strips.
4. 4. Peel the carrots.
5. 5. Cut the carrots into thin slices as well.
6. 6. Wash the bell peppers thoroughly.
7. 7. Halve the bell peppers.
8. 8. Remove the seeds and white inner membranes from the bell peppers.
9. 9. Cut the flesh of the pepper into thin strips.
10. 10. Wash the leek.
11. 11. Clean the leek by removing the dark ends.
12. 12. Cut the leek into thin rings.
13. 13. Peel the onions.
14. 14. Cut the onions into thin wedges.
15. 15. Peel the ginger.
16. 16. Finely chop the ginger.
17. 17. Clean the lemongrass.
18. 18. Finely chop the lemongrass.
19. 19. Peel the mango.
20. 20. Cut the mango flesh away from the pit.
21. 21. Divide the mango flesh into coarse, bite-sized pieces.
22. 22. Heat a griddle pan.
23. 23. Roast the cashew nuts in the hot pan without fat until golden yellow.
24. 24. Remove the roasted cashew nuts from the pan.
25. 25. Set the cashew nuts aside.
26. 26. Squeeze the lime.
27. 27. Rinse the sprouts in a sieve.
28. 28. Let the sprouts drain.
29. 29. Heat oil in the pan.
30. 30. Fry the meat thoroughly on all sides.
31. 31. Remove the fried meat from the pan.
32. 32. Set the meat aside.
33. 33. Add the vegetables along with the ginger and lemongrass to the pan.
34. 34. Fry the vegetables thoroughly on all sides.
35. 35. Add the mango pieces.
36. 36. Cook the mango along with the vegetables.
37. 37. Add the chicken meat back into the pan.
38. 38. Season the dish with salt.
39. 39. Season the dish with pepper.
40. 40. Add the lime juice.
41. 41. Sprinkle the dish with sesame seeds.
42. 42. Mix the dish with the roasted cashew nuts.
43. 43. Serve the chicken with vegetables in small bowls.
44. 44. Garnish the dish with the sprouts.

Nutrition per serving

• kcal: 334
• Protein: 40 g · Fett/Fat: 11 g · Carbs: 17 g