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Ingredients
Green Bean and Chicken Salad with Chile Pepper
- Ingredients
- 300 grams green Beans
- salt
- 1 potato (cooked)
- 400 grams Chicken breasts
- salt
- peppers
- 1 pc fresh ginger
- ½ tsp Curry
- 2 eggs
- 2 Tbsps Pastry flour
- 6 Tbsps Peanut oil
- 3 Tbsps balsamic vinegar
- ½ tsp honey
- 3 Tbsps Broth
- 1 red chili pepper
Rinse, trim and blanch beans for 5-6 minutes in salted boiling water. Rinse with cold water and drain. Peel, halve and slice potato. Rinse chile pepper, remove seeds and ribs and chop very finely.
Whisk eggs with salt, pepper and curry to taste. Peel and finely grate ginger and stir into egg mixture. Whisk in flour to thicken the batter. Cut chicken into strips, then chop coarsely. Add chicken to batter until coated. In batches, fry chicken in hot peanut oil until golden brown. Add chile pepper and fry briefly.
Keep cooked chicken warm. Pour off all but a few tablespoons fat from the pan. Fry beans and potato. Whisk together vinegar, honey and broth and season with salt and pepper. Pour mixture into the pan to deglaze vegetables. Return chicken to pan and mix with vegetables. Let cool until lukewarm.
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |