Summary

Ingredients

For the meat:

• 500 g chicken breast
• 1 clove garlic
• 1 piece (s) ginger, fresher
• 1 egg (s)
• 1 tablespoon soy sauce
• 1 tablespoon teriyaki sauce
• 1 teaspoon corn starch
• 1 teaspoon, heaped Garam Masala
• 0.5 teaspoon ½ ras el hanout
• 1 pinch (s) pepper, freshly ground
• 1 pinch (s) coriander powder

For the sauce:

• 2 small onion (s), red
• 1 large carrot (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 3 mushrooms
• 1 head pak choi
• oil
• 3 tablespoon peanut butter
• 1 handful cashew nuts
• 200 ml water
• 1 tablespoon soy sauce
• 1 ½ tablespoon teriyaki sauce
• 1 teaspoon, heaped Garam Masala
• 0.5 ½ teaspoon, heaped paprika powder
• 0.5 ½ teaspoon, heaped Ras el Hanout
• 1 tablespoon honey
• 1 teaspoon sambal oelek
• 1 ½ teaspoon salt
• 1 pinch (s) pepper

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Instructions

1. Cut the chicken breast into bite-sized pieces. Finely chop the garlic and ginger. Separate the egg, use the yolk for other purposes.
2. Mix the chicken with the egg white, garlic, ginger, 1 tablespoon soy sauce, 1 tablespoon teriyaki sauce, cornstarch, 1 teaspoon Garam Masala, 0.5 teaspoon Ras El Hanout, pepper and coriander powder. Then let it steep in the refrigerator for at least 20 minutes.
3. Chop the onions. Also cut the carrot, bell pepper and champions into small pieces. Separate the white stalks of the pak choi from the green part and chop them into small pieces.
4. Heat the oil in a high pan - preferably a wok - and sear the pickled chicken for a few minutes. Then take it out of the pan and set aside.
5. Fry the chopped onions and the chopped pak choi stalks in the pan for about 1 - 2 minutes and then add the carrots. After about 3 - 4 minutes add the yellow and red pepper pieces. The mushrooms follow after 3 - 5 minutes. After a further 2 minutes, add the spices, cashew nuts, honey, sambal oelek and both the soy and teriyaki sauce to the pan and fry for 1 minute. Then deglaze with the water and peanut butter and simmer for a few minutes. Then season to taste with the salt and pepper. Then stir in the meat and simmer briefly. Roughly chop the green leaves of the pak choi, add to the pan and cook for 1-2 minutes.
6. Rice goes wonderfully with the sauce, but so does pasta or couscous.
7. You can also vary or adapt the ingredients as you wish.