Summary

Ingredients

• 500 g chicken breast fillet (s)
• 4 tablespoon soy sauce or teriyaki marinade
• 2 teaspoons five-spice powder
• 4 cm ginger, fresh or ginger powder
• 2 red pepper (s)
• 2 leeks
• 1 clove garlic
• 1 onion (s)
• 1 teaspoon curry paste, red
• 600 ml broth
• 1 tablespoon herbs, Chinese, freeze-dried
• salt and pepper
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 tablespoon oil (sesame oil)

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Instructions

1. Cut the chicken breast fillets into very fine strips and soak in the mixture of teriyaki marinade (or soy sauce), ginger and 1 teaspoon of Chinese spice powder for about 2 hours.
2. Heat the sesame oil in a wok and sear the chicken breast meat in it, then remove it. Cut the cleaned peppers into small cubes, the leek into rings, the onion into eighths and finely dice the garlic clove. Sear the vegetables in a hot wok and deglaze with the broth and the soy sauce mixed with the curry paste (1 teaspoon gives the dish a nice spiciness). Season with Chinese herbs, Chinese spice powder, salt and pepper.
3. Put the chicken with the vegetables in the wok and when the vegetables have reached the desired firmness after 15 - 20 minutes, season them to taste with more soy sauce, salt and pepper. If the sauce is not yet creamy enough, mix cornstarch with water and use it to thicken the dish.
4. It goes well with basmati rice and a small green salad dressed with Chinese herbs.