Summary

Ingredients

• 800 g Chinese cabbae
• 400 g chicken breast fillet (s)
• 1 red pepper (s)
• 1 large onion (s)
• 2 tablespoon tomato paste
• 1 tablespoon clarified butter or rapeseed oil
• 100 ml soy sauce
• 1 tablespoon peanut oil or teaspoon peanut butter
• 1 tablespoon balsamic vinegar, lighter
• 1 pinch sambal oelek or chilli flakes
• 1 liter vegetable broth
• 100 g cashew nuts, roasted and salted
• salt and pepper

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Instructions

1. Quarter the Chinese cabbage lengthways, cut out the stalk, cut into fine strips. Divide the chicken strips into approx. Two cm pieces. Core the pepper into small cubes. Finely dice the onion.
2. Marinade for the chicken:
3. Put the soy sauce, peanut oil, balsamic vinegar, sambal oelek in a bowl and mix. Add chicken pieces and let soak for 15-30 minutes. Place in a kitchen sieve and collect the marinade in a second bowl.
4. Heat the butter fat in a large saucepan, fry the onions until translucent, add the pepper pieces and fry for ½ minute, stir in the tomato paste, heat briefly, add the Chinese cabbage and stir in. Deglaze with the marinade and vegetable stock, add the chicken pieces. Let simmer for about 10 minutes. Add cashew nuts and heat a little more. Season to taste with salt and pepper.