Pollo con almendras (estilo chino)

Schritte6

1. 1

   Schritt 1. Marinate the chicken

   2 Std.

   Cut the boneless chicken thigh into cubes and marinate it with the adobo ingredients: 1 tbsp soy sauce, grated garlic, grated ginger, salt and black pepper, and 20 ml extra virgin olive oil. Let it marinate for a couple of hours.

   HähnchenoberschenkelSojasauce1 EL von 5 ELKnoblauchIngwerSalzschwarzer Pfeffer
2. 2

   Schritt 2. Brown the chicken

   Brown the chicken in a container with a good splash of olive oil and set it aside.

   Hähnchenoberschenkelnatives Olivenöl extra
3. 3

   Schritt 3. Sauté the vegetables

   7 Min.

   In the same oil, sauté the vegetables over high heat, cut into thick cubes: carrot, purple onion and red and green pepper. Sauté for about 6-8 minutes.

   Karotterote ZwiebelPaprikanatives Olivenöl extra
4. 4

   Schritt 4. Add chicken and almonds

   2 Min.

   Return the chicken to the pan, add the toasted almonds and toss everything together for a couple of minutes.

   HähnchenoberschenkelMandel
5. 5

   Schritt 5. Reduce the sauce

   Add the chicken stock, 4 tbsp soy sauce, the vinegar, the honey and the cornstarch diluted in cold water. Boil over medium heat until the liquid reduces and becomes a sauce.

   Vinagre de sidra can be used instead of rice vinegar.

   Sojasauce4 EL von 5 ELHühnerbrüheHonigReisessigMaisstärkeWasser
6. 6

   Schritt 6. Serve and garnish

   Serve alone or with white rice. Finish with chives and sesame seeds.

   Schnittlauchweißer Reis