Asian chicken

Preparation time:
15 minutes

Cook time:
15 minutes

Ingredients
Metric
Imperial
900 g | 2 lb | cooked grilling chicken |
3 | 3 | onions, cut into half-rings |
3 | 3 | carrots, cut into sticks |
2 | 2 | celery stalks, cut into pieces |
85 ml | 1/3 cup | light soy sauce |
500 ml | 2 cup | chicken bouillon |
500 ml | 2 cup | snow peas |
1 | 1 | green pepper, cut into strips |
1 | 1 | red pepper, cut into strips |
30 ml | 2 tbsp | chopped ginger |
30 ml | 2 tbsp | tapioca or corn starch |
60 ml | 1/4 cup | cold water |
1.25 l | 5 cup | bean sprouts |
- | - | Salt and pepper |
Preparation
- Reheat the chicken breasts according to the instructions on the packaging.
- Put the onions, the carrots and the celery in a large bowl, add the soy sauce and the chicken bouillon, bring to a simmer and cook for 10 minutes.
- Add the snow peas, the peppers and the ginger, then the salt and the pepper. Continue cooking for 5 minutes.
- Dissolve the starch in the cold water and pour half of it in the bowl, stirring constantly. The sauce should be brilliant and velvety. As needed, add the dissolved starch.
- Serve the vegetable casserole on a bed of bean sprouts and place a chicken breast at the centre of each plate.