Calories
459 kcal
Protein
17 g
Fat
13 g
Carbohydrates
61 g
Trim the fat from the chicken hearts and cut them into quarters. Cut the bell pepper and onion into strips of similar length, and grate the carrot using a fine grater.
In a bowl, mix together sugar, rice vinegar, soy sauce, potato starch, and chili pepper.
Heat a bit of vegetable oil in a pan and fry the chicken hearts for about 2 minutes. If they don't fit in one layer, fry them in two batches. Transfer the hearts to a plate and in the same pan, fry the onion, bell pepper, and grated carrot for 4 minutes. Add the ginger and garlic, stir, and fry for another minute. Pour the sauce into the pan and return the chicken hearts. Cook for an additional 2-3 minutes, stirring continuously. Sprinkle with sesame seeds.
Boil the pasta in salted water according to the package instructions. Drain the water and pat the pasta dry with a colander. Mix the boiled pasta and chicken hearts, then add green peas and fresh basil leaves and stir again. Serve and enjoy!
Make sure to trim any excess fat from the chicken hearts to prevent a greasy dish.
Chicken hearts cook quickly, so make sure to keep an eye on them to prevent them from becoming tough and chewy.
Bon Appetit!
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