Spicy fluffy chicken on toasted bread a la Sandra
What do you need: for 4 people (Weight Watchers points = 8 points per person)
500 grams of chicken fillet (10 minutes for cooking and fluffing apart)
8 slices of whole grain bread
25 grams of arugula (sliced)
4 tablespoons atjar tjampoer
1 red onion (chopped)
1 red pepper (minced meat)
3 cloves of garlic (crushed and chopped)
3 tablespoons sweet soy sauce (sweet)
2 tablespoons soy sauce
1 tablespoon sambal bath robe
1.5 tablespoon Greensweet erythritol sugar 0 points)
2 small maggi blocks (crumbled, those from the yellow-red package)
1 tablespoon Dijon mustard
1 tablespoon becel light liquid
black pepper and sea salt from the mill
This is how you make it:
Bring water to the boil and add the chicken fillets with some fresh black pepper.
Cook the chicken fillets over a low heat (keep boiling) and the lid on it for 10 minutes and drain the water.
Allow to cool and fluff the chicken apart.
Put the becel in a pan or wok and fry the onion, red pepper and garlic briefly.
Add the soy sauce, the soy sauce, the crumbled maggi cubes, the Greensweet erythritol sugar, the sambal and the mustard, stir-fry and simmer for a few minutes.
Add the plucked chicken and mix well.
Let this simmer for a few minutes.
Place the arugula on the bread slices and spread the spicy chicken on top. Add some atjar.
Enjoy your meal!
If you want the dish more spicy, add sambal, if you don't like spicy, halve the sambal and / or the mustard or omit the mustard altogether. Using a mild mustard instead of Dijon also makes a difference.
Following the recipe exactly as described here with the Weight Watchers 8 points per person (These are the points calculated on the basis of 2 sandwiches per person!)
Source / photo: Sandra Kemna