Chili-ginger Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the marinade:
- 3 tablespoon chili sauce, hot
- 3 tablespoon sherry, dry
- 1 tablespoon sugar
- 3 tablespoon soy sauce
- 1 egg yolk
- 3 pinches pepper
- 2 piece (s) ginger, pickled
- 1 clove garlic, peeled
Moreover:
- 400 g chicken breasts
- 4 medium onion (s)
- 1 large red pepper (s)
- liter ⅛ chicken broth
- peanut oil
- Chinese spice
- 1 cup basmati rice
Print Recipe
Pin Recipe Instructions
- Put the garlic and pieces of ginger through the garlic press. Mix the ingredients for the marinade well together.
- Cut the chicken fillet into small pieces. Cover and leave the pieces in the marinade for 30 minutes.
- Put the basmati rice in enough already boiling, slightly salted water and cook for 10-11 minutes. Drain through a sieve and return to the saucepan to keep it hot.
- Cut the bell pepper into small cubes (0.5 cm), cut the onions into thin half rings. Put 2 tablespoons of peanut oil in the heated wok, add onions and paprika. While stirring constantly, let the onions turn slightly brownish and glassy. Season the vegetables lightly with Chinese spices and remove.
- Drain the marinade from the meat and collect it. Brown the meat in the wok, stirring constantly. Add the marinade and chicken stock and bring to the boil, stirring, until the sauce is brown and thickened. Add the vegetables back in. Serve everything with the rice.
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