China – Pan with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pointed cabbage
- 2 large onions
- 1 bunch spring onion (s)
- 2 red pepper (s)
- 5 chicken breasts
- 1 jar mung bean seedlings
- 1 tablespoon cornstarch
- 200 ml broth, granulated
- 200 ml soy sauce (Ketjap Manis)
- 1 bag pasta (Mie -)
- salt
- Ginger powder
- Paprika powder, hot pink
- Oil (peanut oil), for frying
Print Recipe
Pin Recipe Instructions
- Put the Mie noodles in a sieve, pour boiling water over them and let them drain.
- Clean the pointed cabbage, remove the stalk and cut thinly. Clean the peppers and cut into bite-sized pieces. Peel and roughly cut the onions. Clean the spring onions and cut into bite-sized strips. Drain the soybeans.
- Heat the oil in the wok strongly. Wash the meat and cut into bite-sized cubes. Sear the meat in the oil and then sprinkle with cornstarch, roast it briefly and then remove the meat again. Then put all the vegetables in the wok. Briefly roast while stirring. Pour in the stock and Ketjap Manis and roast for 5 minutes. Add the meat and Mie noodles, mix everything together and season with spices.
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