Chinese Chicken Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken
- 2 leeks
- 3 carrot (s)
- 0.25 ¼ Chinese cabbage
- 200 g mushrooms
- 1 red pepper (s)
- 1 small Can (s) sprouts
For the marinade:
- 3 tablespoon cornstarch
- 3 tablespoon oil, possibly a little more
- 1 tablespoon wine vinegar
- 3 tablespoon soy sauce
- salt and pepper
- 2 cloves garlic)
- sugar
- Paprika powder
- Cayenne pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- Make a marinade from plenty of oil and soy sauce, a little vinegar, the pressed garlic cloves, 3 tablespoons of cornstarch and the spices. Put 1/3 of it for the meat in a small bowl, the remaining 2/3 for the vegetables in a slightly larger bowl.
- Slice the meat and place in the small bowl, stir and cover the bowl.
- Drain the sprouts, cut the remaining vegetables as finely as possible and place them in the larger bowl with the sprouts. Stir and cover.
- Leave the meat and vegetables in the marinade for at least 1 hour.
- Heat two pans without fat. Put the meat and vegetables with the marinade in the pans, fry them briefly, then let them cook for a maximum of 10 minutes.
- Mix the contents of both pans and serve with rice.
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