Summary

Ingredients

• 500 g chicken breast fillet (s)
• 60 g iner, fresh
• 2 cloves garlic)
• 4 tablespoon oil (sesame oil)
• 0.25 teaspoon ¼ sambal oelek
• 5 tablespoon soy sauce
• 300 g suar snap peas
• 150 ml chicken broth
• 0.5 teaspoon ½ cornstarch
• Salt and pepper, whiter

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Instructions

1. Wash the chicken breast fillet, pat dry and cut into fine strips. Finely chop the ginger and garlic. Mix with sesame oil, sambal oil, soy sauce and pepper, turn the meat in it and cover it in the fridge for about 4 hours to marinate.
2. Clean, wash and cut the sugar snap peas in half. Mix the cold chicken broth with cornstarch.
3. Heat the wok, fry the marinated meat in portions while stirring vigorously. When all the meat is seared, add the sugar snap peas and stock to the wok and simmer over a medium heat for about 6 minutes while stirring. Season to taste with salt and white pepper.
4. Serve with rice.