Juicy Chicken from Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- sesame oil
- sunflower oil
- N / A soy sauce
- some rice wine
- some honey, liquid
- cornstarch
- 300 g chicken breast fillet (s)
- 1 onion (s), chopped
- 2 clove (s) garlic, chopped
- 1 red pepper (s), diced
- 1 bell pepper (s), yellow, diced
- 1 small zucchini, cut into half slices
- 2 handfuls mushrooms, fresh, halved or quartered
- salt
Print Recipe
Pin Recipe Instructions
- Heat the wok, add sesame and sunflower oil as needed (depends on the material of the wok). Cut the meat into cubes. Roll the chicken cubes in cornstarch and brown on all sides in the hot oil. Push to the edge.
- Put the onion cubes in the middle, fry briefly, slide to the edge. Fry the garlic briefly, mix everything well and move to the edge. Then do the same with peppers, zucchini and mushrooms. Important: Always salt and stir the vegetables immediately - this will keep their beautiful color.
- Pour in the soy sauce from the edge, simmer briefly, mix everything together. Do the same with the rice wine. Finally, pour honey over all the ingredients according to your taste, stir and cook for approx. 5 - 10 minutes with the lid closed. Of course we also have rice with it.
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