Marinated Chicken with Paprika and Nuts

Marinated chicken ensures the juiciness of the dish, while Indian nuts and quickly sautéed vegetables add freshness and crunch. Ginger and chili provide a spicy flavor.

Details

  • Preparation Time: 72 minutes
  • Cooking Time: 13 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

Marinade

  • 1 teaspoon Ginger, fresh

  • 2 spoons Soy sauce, shoyu, less salt

  • 1.5 spoons Vinegar, distilled

  • 400 g Meat, chicken, breasts

  • 1 piece Bell pepper, green, fresh

  • 1 piece Bell pepper, red, fresh

  • 1 piece Chili peppers, red chili, fresh

  • 1.5 dl Oil, vegetable oil, canola

  • 100 g Nuts, Indian, roasted, unsalted

  • 3 pinch Salt, table

Steps

  1. Wash the chicken breasts and dry them with a paper towel. Then cut them into 2 cm cubes. In a large bowl, mix grated ginger, light soy sauce, and rice vinegar. Add the chicken cubes to the bowl and mix well to ensure the marinade is evenly distributed. Let the chicken marinate for one hour. You can stir the chicken a few times during marination.

  2. Wash the bell peppers and cut them in half lengthwise. Remove the stems and seeds, then cut them into slightly larger pieces. Remove the seeds from the chili and finely chop it.

  3. Heat the oil in a wok, but be careful not to let it smoke! Add the Indian nuts to the hot oil and stir-fry them until golden brown, which takes about 4 minutes. Remove the roasted nuts from the wok and drain them on paper towels.

  4. Pour out almost all the oil from the wok; leave only about 3 tablespoons of oil. Stir-fry the marinated chicken in the oil for 3 to 4 minutes. Remove the fried chicken from the wok and season with salt. Add the bell peppers and chopped chili to the wok. Quickly stir-fry the peppers, then add the fried chicken back to the wok. Mix everything together and stir-fry for another 2 minutes. Taste the dish and add more salt if desired.

  5. Before serving, mix the Indian nuts back into the dish. Serve with rice.

Nutrition Information (Per 100g)

  • Calories: 166.43 kcal
  • Fat: 10.12 g
    • Saturated Fat: 1.95 g
  • Carbohydrates: 5.24 g
    • Sugars: 1.59 g
  • Protein: 11.83 g
  • Fiber: 0.73 g

Advice

Instead of rice vinegar, you can also use lemon or lime juice. The dish can be garnished with fresh cilantro leaves.