Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 teaspoons cornstarch
• 1 egg white
• 4 tablespoon soy sauce
• 0.5 teaspoon ½ sugar
• Cayenne pepper
• 4 spring onion (s)
• 200 g mushrooms, fresh
• 150 g suar snap peas
• 100 g walnuts
• 0.5 ½ bunch parsley, smooth
• 4 tablespoon oil (peanut oil)
• 4 tablespoon white wine, dry
• 4 tablespoon chicken broth

Print Recipe Pin Recipe

Instructions

1. Cut the meat into strips. Mix the starch with the egg white, 2 tablespoons of the soy sauce, sugar and plenty of cayenne pepper. Marinate the meat in it for about 15 minutes.
2. Wash, clean and thinly slice the spring onions and mushrooms. Wash and drain the sugar snap peas. Finely chop the parsley.
3. Heat the wok and then the oil in it. Fry the walnuts briefly in it, then remove. Briefly fry the chicken with the marinade in the oil while stirring. Add the vegetables and stir-fry for about 30 seconds. Pour in the wine and broth and cook for about 2 minutes.
4. Add the walnuts again and season the dish with the remaining soy sauce and cayenne pepper. Sprinkle with the chopped parsley and serve.
5. Basmati fits in with that.