Summary

Ingredients

• 400 g chicken breast fillet (s), cut into strips
• 2 teaspoons sambal oelek
• 2 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 3 tablespoon oil
• 3 tablespoon cornstarch
• 500 g broccoli florets, fine
• 1 clove garlic
• 150 ml vegetable stock
• 50 ml Cremefine for cooking
• 2 tablespoon acacia honey
• 2 tablespoon sesame seeds
• Salt and pepper, to taste
• Cook 400 g basmati as a side dish

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Instructions

1. Mix the chicken breast fillet with 1 teaspoon sambal, soy sauce and ginger and marinate in the refrigerator overnight.
2. Heat 1 tablespoon of oil in a wok, mix the strips of chicken breast with cornstarch and fry in it. Then remove from the wok and set aside.
3. Finely chop the garlic and sauté in the frying set with a tablespoon of oil together with the broccoli. Deglaze with the broth and add the Cremefine. Season to taste with salt and pepper, cook for 5 minutes with the cover closed, then remove.
4. Put the rest of the oil in the wok. Briefly toast the rest of the sambal and add the honey and sesame seeds. As soon as the honey begins to foam, carefully fold in the chicken strips and broccoli, season to taste again and serve with the basmati rice (cook according to the instructions on the package).
5. With this recipe I won a recipe competition of a large German supermarket chain.