Summary

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

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Instructions

1. 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.
2. Heat a wok or a large pan and roast the sesame seeds until golden brown. Remove the sesame seeds and set aside.
3. Cook the rice according to the instructions on the packet.
4. 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.
5. Finally add the sesame seeds and sesame oil and serve immediately.
6. Tips and variations:
7. 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.
8. You can of course also take fresh vegetables if you have more time. Walnuts or cashews also go very well with it.