Filter
Reset
Sort ByRelevance
Point Ina James
Stir-fried chicory with chicken and oyster sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the pericarp rice according to the instructions on the package.
-
In the meantime, halve the chicory stalks lengthwise and remove the hard core. Cut the leaves lengthwise into strips of 1 cm.
-
Halve the peppers, remove the stalk and the seeds and cut the flesh into strips. Halve the zucchini in the length and remove the seed list with a spoon. Cut the flesh into moons.
-
Slice the ginger and garlic. Cut the chicken fillet into thin strips. Squeeze out half of the lime and cut the other half into four parts.
-
Heat the oil in a stirring stir fry the chicken 3 minutes Add the bell pepper, zucchini, ginger and garlic and stir-fry 3 minutes. Add the chicory, oyster sauce and 4 tbsp water and stir fry for 3 minutes. Season with the lime juice, pepper and salt. Serve with the rice, fried onions and lime wedges.
-
15 minMain dishRed pepper, oil, thin bacon strips, White beans in tomato sauce, grated young cheese,red bean sparrow
-
20 minMain disholive oil, Chestnut mushroom, White wine, broth, shallot, garlic, young cheese, Parmesan cheese, Mozzarella, cornstarch, Italian spices, dried Italian herbs, ciabatta, celery, cherry / Christmas,Italian cheese fondue with parmesan cheese and mozzarella
-
20 minMain dishChinese noodles, green vegetable mix steam vegetables, surimisticks, Red pepper, sunflower oil, Thai fish sauce, sweet chilli sauce, kroepoek,mie with surimi and steam vegetables
-
45 minMain dishthin bacon strips, mushrooms, tomatoes, besciamella cheese sauce, lasagna, ground old cheese,lasagna with mushrooms and bacon
Nutrition
433Calories
Fat17% DV11g
Protein40% DV20g
Carbs20% DV61g
Loved it