Thursday, 18 June 2009 1:00 PM
Ingredients
Serves 4
4 chicken breast fillets
1 red pepper
1 green pepper
Sauce:
3 tablespoons sugar
1 tablespoon butter
4 tablespoons ready-made chicken stock
4 tablespoons chilli sauce
2 tablespoons balsamic vinegar
1 tablespoon sesame seeds
salt
plus: wooden skewers
Cooking time: 7-10 minutes
Per portion: 261 kcal / 1092 kJ / protein 37g / fat 7g / carbohydrate 12 g
preparation
1. Wash the chicken fillets under cold running water, pat dry with kitchen roll and cut into approx. 3 x 3-cm chunks.
2. Wash and trim the peppers, removing the stems, seeds and cores. Cut into approx. 3 x 3-cm pieces.
3. Thread pieces of meat and pepper alternately onto the wooden skewers and cook in the greased Perforate Container for the Steam Oven at 100°C until tender.
4. Caramelize the sugar in a pan and remove from the heat. Stir in the butter and chicken stock, place back on the heat and boil gently for approx. 2-3 minutes, stirring continuously. Stir in the chilli sauce, balsamic vinegar and sesame seeds. Add salt to taste.
Balsamic vinegar
Balsamic vinegar (Italian: aceto balsamico) contains only 3% acid and is therefore the exception among vinegars. It is usually found in the condiment aisle of supermarkets alongside other vinegars, often labelled "aceto balsamico di Modena" or "condimento a base di moste" (condiment made from grape must). Balsamic vinegar is a dark brown liquid with an intense and sweet aroma and mild acidity.
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