Asian bowl with chicken
Ingredients
- 150 g skinless chicken breast
- 2 tablespoons peanut oil
- 125 g rice noodles
- 1 spring onion
- 2 chili peppers red and green
- 1 red pepper
- 20 g bean sprouts
- ¼ bunch of coriander
- Salt
- pepper
- 1 egg
- 300 ml vegetable stock
- 1 ½ tbsp soy sauce
- ½ tbsp coconut chips
- ½ tbsp roasted peanuts
Instructions
- Rinse the chicken breast fillets, pat dry and fry with 1 tablespoon of oil in a pan on both sides for 10-15 minutes over medium heat.
- In the meantime, prepare rice noodles according to the instructions on the packet.
- Wash the spring onion and cut diagonally into pieces.
- Wash the chili peppers, cut in half lengthways, core and chop.
- Wash, halve, core and cut the peppers into strips.
- Wash the bean sprouts and coriander and shake dry.
- Beat the egg and whisk with salt and pepper.
- Heat the rest of the peanut oil in a pan and fry the egg to make an omelette.
- Spread rice noodles with spring onions, strips of paprika and omelette, bean sprouts, coriander, chili and chicken in bowls.
- Bring the broth to the boil, season with soy sauce and pour into the bowls.
- Sprinkle the bowls with coconut chips and peanuts.
Nutritional Information
Calories: 536 kcal
