Chinese Wok Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 tablespoon soy sauce
- 2 teaspoons sambal oelek
- 600 g chicken breast fillet (s)
- 2 tablespoon sesame seeds, unpeeled
- 2 tablespoon oil (peanut oil)
- 1 tablespoon oil (sesame oil)
- 900 g veetables (Chinese veetables), frozen
- 15 g iner
- 250 g basmati
- 1 clove garlic
- 8 tablespoon wine (plum wine)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken, dry on kitchen paper and cut into bite-sized pieces. Mix the soy sauce with the sambal and mix in. Put in a cool place and marinate for at least an hour.
- Heat a wok or a large pan and roast the sesame seeds until golden brown. Remove the sesame seeds and set aside.
- Cook the rice according to the instructions on the packet.
- Heat the peanut oil in the wok, add the meat including the marinade and fry for about 3 minutes while stirring. Stir in the frozen vegetables and fry for a few minutes. Stir occasionally. Peel and chop ginger and garlic. Deglaze the vegetables and chicken with the plum wine, add the ginger and garlic and season with salt and pepper.
- Finally add the sesame seeds and sesame oil and serve immediately.
- Tips and variations:
- If you have problems with the spiciness, you will use less sambal. The vegetable mix should be without seasoning, you can do it yourself better.
- You can of course also take fresh vegetables if you have more time. Walnuts or cashews also go very well with it.
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