Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 tablespoon soy sauce
• 2 tablespoon oil, neutral
• Ginger powder
• Garlic granules
• 100 ml sake
• 3 tablespoon mirin
• 4 pak choi, (baby), approx. 300 g
• 1 tablespoon clarified butter
• 200 g mushrooms, (Eerline)
• 50 g cashew nuts
• 100 g cream

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Instructions

1. Cut 400g chicken breast fillet into strips and marinate in 1 tablespoon soy sauce.
2. Heat 2 tablespoons neutral oil in a large pan over medium-high heat. Sear the marinated chicken strips for 5-6 minutes, turning occasionally, until golden and cooked through (internal temperature 74°C / 165°F). Season with ginger powder and garlic granules to taste. Deglaze the pan with 100 ml sake, scraping up the browned bits. Reduce the heat to medium and let the sake boil down for 3-4 minutes until almost completely evaporated. Add 3 tablespoons mirin, stir, and pour the chicken and liquid into a bowl.
3. In the same pan, melt 1 tablespoon clarified butter over medium heat. Remove the hard stalks from 4 baby pak choi (about 300g) and clean them. Sauté in the pan for 3-4 minutes until starting to soften. Roughly chop 200g mushrooms and add to the pan, cooking for 2-3 minutes. Roughly chop 50g cashew nuts. Return the chicken and its liquid to the pan along with the cashew nuts. Add 100g cream, stir well to combine, and season with salt to taste. Cook for 1-2 minutes until heated through.