Créé avec l’IA
Peking Chicken Stir-Fry
30 min 580 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast400 g
- soy sauce2 tablespoons
- hoisin sauce1 tablespoon
- rice vinegar1 tablespoon
- sesame oil1 tablespoon
- red bell pepper1 whole
- green bell pepper1 whole
- spring onions2 whole
- garlic2 cloves
- ginger1 tablespoon
- cornstarch1 tablespoon
- cooked jasmine rice200 g
Instructions
- 1
Slice the chicken breast into thin strips.
- 2
In a bowl, mix the soy sauce, hoisin sauce, rice vinegar, and cornstarch. Add the chicken strips and marinate for 15 minutes.
- 3
Slice the red and green bell peppers into thin strips. Chop the spring onions and mince the garlic and ginger.
- 4
Heat the sesame oil in a large pan or wok over medium-high heat.
- 5
Add the garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
- 6
Add the marinated chicken strips to the pan and stir-fry until they are cooked through, about 5-7 minutes.
- 7
Add the sliced bell peppers and spring onions to the pan and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- 8
Serve the stir-fry over the cooked jasmine rice.
