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Point Ina James
Stir-fried chicory with chicken and oyster sauce
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Ingredients
Directions
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Boil the pericarp rice according to the instructions on the package.
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In the meantime, halve the chicory stalks lengthwise and remove the hard core. Cut the leaves lengthwise into strips of 1 cm.
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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.
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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.
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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.
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Nutrition
433Calories
Fat17% DV11g
Protein40% DV20g
Carbs20% DV61g
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