Hoisin – Chicken with Pak – Choi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 420 g rice (lon rain rice)
- 60 ml oil (peanut oil)
- 50 g peanuts, roasted, unsalted
- 600 g chicken fillet (s), halved lenthways
- 2 spring onion (s)
- 2 cloves garlic
- 1 bunch vegetables (baby pak choi)
- 80 ml water
- 60 ml sauce (hoisin sauce)
Print Recipe
Pin Recipe Instructions
- Cook rice according to the instructions on the packet.
- Clean the pak choi, remove the roots and leaf stalks. Cut the spring onion diagonally into rings and the garlic into fine slices. Fry the peanuts in a wok or pan in 1 tablespoon until golden, drain on paper towels.
- Sear the chicken fillets in the remaining peanut oil in portions and remove them. Fry the spring onion and garlic over a high heat for 30 seconds. Add the chicken fillets, pak choi, water and hoisin sauce and cook for 2 to 3 minutes over high heat while stirring until the pak choi is dark green and the meat is just cooked.
- Fold in peanuts and serve with rice.
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