Ingredients for 4 people:
For the chicken skewers:
1 chicken breast fillet (approx. 300 g)
2 tablespoons oil
Wooden skewers
salt, cayenne pepper
For the salad:
1/2 cucumber
1 bunch of radishes
150 g soybean sprouts
30 g peanut kernels (unsalted)
3 tablespoons oil
1 pinch of ground, dried chili pepper
1 tablespoon apple cider vinegar
salt, pepper
1 pinch of sugar
Preparation:
1. Cut chicken breast fillet lengthwise into thin slices. Stick accordion-like on lightly oiled wooden skewers. Season with salt and cayenne pepper.
2. For the salad, rinse the cucumber and cut into bite-sized sticks. Clean radishes, rinse and cut into fine sticks. Rinse and drain sprouts. Coarsely chop peanut kernels. Heat 1 tablespoon oil in a small frying pan. Roast peanuts briefly, add chili, toss briefly in the pan, and place everything on a plate. Mix vinegar with salt, pepper, sugar and the remaining oil. Add the peanuts. Mix the cucumber, radishes and sprouts with the vinaigrette.
3. For the skewers, heat oil in a frying pan and fry the skewers on both sides for 2-3 minutes. Serve the salad together with the skewers.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 256
Joule: 1069
Protein: 21 g
Fat: 17 g
Carbohydrates: 5 g
(FoodCentrale by ddp images)
