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Asian chicken with mung bean sprouts

Asian chicken with mung bean sprouts

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

490
Calories
13 g
Carbohydrates
51 g
Protein
24 g
Fat

Ingredients:

Olive oilOlive oil 1 ½ Teaspoon
Cornstarch, sauce thickenerCornstarch, sauce thickener ½ Tablespoon
Broccoli (fresh)Broccoli (fresh)¼ (125 g)
Mung bean sprouts, soybean sproutsMung bean sprouts, soybean sprouts 75 g
Onion (fresh)Onion (fresh)½ (50 g)
Water (still)Water (still) 75 ml
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 1 Teaspoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 180 g
Vegetable brothVegetable broth 1 Tablespoon
Celery, celery stalks (fresh)Celery, celery stalks (fresh)2 (60 g)

Preparation:

Step 1:
Wash and clean the celery, remove the stalks and cut crosswise into pieces about 1 cm wide. Place mung bean sprouts in a colander, rinse and drain. Peel the onion and cut into fine strips. Peel and finely chop the garlic.
Step 2:
Wash chicken, pat dry, cut into fine strips and mix in a bowl with 1 tsp soy sauce and cornstarch. Heat half of the oil in a wok on high and stir-fry celery and onion and broccoli in it for 2 minutes. Add mung bean sprouts and garlic and fry for another minute.
Step 3:
Take vegetables from the wok. Stir fry the meat in the remaining hot oil for 2 minutes. Add the remaining broth and soy sauce to the wok. Add the vegetables and bring everything to the boil. Cook for 2 more minutes over medium heat and serve immediately.

Macronutrient distribution:

The recipe Asian chicken with mung bean sprouts is composed of the following macronutrients.

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Kitchen utensils needed:

Bowl
Bowl
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Sieve
Sieve
Stove
Stove
Teaspoon
Teaspoon
Wok
Wok
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