Summary

Ingredients

• 150 g chicken breast fillet (s)
• 200 g pak choi
• 1 carrot (s)
• 2 spring onion (s)
• 0.5 ½ onion (s)
• 1 clove garlic
• some ginger, peeled, grated
• some chilli pepper (s), without seeds
• 1 tablespoon sesame oil, light
• 600 ml vegetable broth or chicken broth, possibly a little more
• 0.5 ½ star anise
• 1 tablespoon soy sauce, plus something to taste
• some lemon juice
• some sesame oil, dark
• pepper
• sugar

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Instructions

1. Cut the chicken into strips. Clean the pak choi, rinse, remove the stalk, cut the stems and leaves into strips. Peel the carrot and cut into thin strips with the Julienne cutter. Clean and wash the spring onions and cut into rings. Finely dice the peeled onion and clove of garlic, cut the chilli pepper very finely.
2. Heat the light sesame oil, sauté the onion, garlic, the white of the spring onion, pak choi stalks and the ginger. Deglaze with the broth. Add the soy sauce, star anise and chilli and simmer for eight minutes. Add the chicken breast, carrot strips and pak choi greens, cook for another three minutes. Season with soy sauce, lemon juice, dark sesame oil, sugar and pepper, remove the star anise. Serve sprinkled with the spring onion greens.