Chili Chicken

Rating: 4.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)

for 4 servings:


1. stir together soy sauce, cornstarch and white wine. Dice the meat and turn it to the other side in it. Peel the onions and cut them into rings.

Cut chili peppers in half lengthwise, remove seeds and cut into narrow strips. Rinse bean sprouts. Peel carrots and cut into very fine strips.

Fry the drained meat with the onions in hot oil until brown all over. Add carrot strips and bean sprouts and sauté briefly. 4.

4. add the chili peppers, pour the marinade into the frying pan, fold in the paradeis pulp and let the whole thing boil up briefly. Add the peas and cook for 2 minutes. Season with pepper, salt, paprika and sugar. Serve with long-grain rice.

Carbohydrates = 1284 joules (307 calories)

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