Chicken Breast Strips with Bell Pepper and Broccoli from Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chicken breast fillet (s)
- 3 tablespoon soy sauce, dark
- 2 clove (s) garlic, finely chopped
- 10 g iner, finely chopped
- 1 chilli pepper (s), red, finely chopped
- 3 spring onions, cut into rolls
- 3 bell peppers, red, yellow, green, diced
- 100 g broccoli florets
- 100 ml white wine, dry
- 2 tablespoon plum sauce
- 2 tablespoon chili sauce, sweet
- 1 teaspoon cornstarch (mixed with 2 s water)
- 4 tablespoon sesame oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillets diagonally against the fibers into thin strips and mix with the soy sauce and garlic to marinate. Let rest for an hour in the refrigerator.
- Heat 2 tablespoons of sesame oil in a wok and stir-fry the marinated meat for about 5 minutes, then remove from the wok and keep warm.
- Heat 2 tablespoons of sesame oil in a wok and sweat the ginger, chilli and spring onions while stirring, then add the remaining vegetables. Add the wine, plum sauce and chilli sauce. Fry the vegetables over a medium heat, stirring frequently, until the vegetables are cooked but still bite. Thicken the liquid with a little cornstarch.
- Finally, put the meat back in the wok and mix with the vegetables. Season to taste with pepper and salt.
- Basmati rice goes very well with it as a side dish.
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