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🍽️ Crispy Sweet and Sour Chicken with Colorful Vegetables

570 kcal · 30 min · 4 servings

Ingredients

• 350 g chicken breast fillet
• 2 tbsp light soy sauce
• 0.5 tsp pepper
• bell peppers (1 red and 1 green each)
• 150 g bamboo shoots (from the can)
• 1 bunch spring onions
• 2 garlic cloves
• 0.5 l vegetable oil (+ 3 tbsp)
• 100 g tempura flour
• 2 tsp cornstarch
• 4 tbsp ketchup
• 2 tbsp fish sauce
• 3 tbsp rice wine
• 4 tbsp sugar

Instructions

1. 1. Rinse the chicken under cold water and pat it completely dry with kitchen paper.
2. 2. Cut the meat into even strips.
3. 3. Season the chicken strips with soy sauce and pepper and mix everything well.
4. 4. Place the marinated strips in the refrigerator and let them marinate for 1 hour.
5. 5. Halve the bell peppers, remove the core with seeds, and rinse them.
6. 6. Cut the bell peppers into thin strips.
7. 7. Drain the bamboo shoots well in a sieve.
8. 8. Cut the bamboo shoots into strips as well.
9. 9. Wash the spring onions and trim off the ends.
10. 10. Chop the spring onions into large pieces.
11. 11. Peel the garlic and chop it finely.
12. 12. Mix the tempura flour with a quarter liter of cold water to form a smooth batter.
13. 13. Heat the oil in a wok over medium heat.
14. 14. Coat the chicken strips one by one in the batter so they are completely covered.
15. 15. Fry the breaded chicken strips in the hot oil for 4 minutes.
16. 16. Remove the chicken pieces from the oil with a slotted spoon.
17. 17. Place the fried strips on kitchen paper to absorb excess fat.
18. 18. Stir the cornstarch in a small cup with three tablespoons of water until smooth.
19. 19. Heat three tablespoons of fresh oil in the wok.
20. 20. Sauté the chopped garlic briefly until fragrant.
21. 21. Add the bell pepper strips, spring onions, and bamboo shoots to the wok.
22. 22. Fry the vegetables for 2 minutes over high heat.
23. 23. Stir ketchup and fish sauce into the vegetables.
24. 24. Pour in an eighth of a liter of water.
25. 25. Bring the sauce to a brief boil.
26. 26. Season the sauce to taste with vinegar and sugar.
27. 27. Carefully stir the prepared cornstarch into the boiling sauce to thicken it.
28. 28. Gently fold the fried chicken strips into the sauce.
29. 29. Plate the dish and serve immediately.

Nutrition per serving

• kcal: 570
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 45 g