Summary

Ingredients

• 1 pak choi, approx. 300 g
• 250 g chicken breast fillet (s)
• 125 g mushrooms, brown
• 0.5 ½ bell pepper (s), red
• 2 spring onion (s)
• 1 tablespoon cornstarch
• some chilli pepper (s), red, without seeds
• 1 clove garlic
• some ginger, peeled, grated
• Oil for frying
• 1 tablespoon sherry
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• liter ⅛ vegetable or chicken broth, possibly more
• salt and pepper
• sugar
• some sesame oil, dark

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Instructions

1. Cut the chicken into strips, season with salt and pepper and turn in the cornstarch.
2. Clean and rinse the pak choi, remove the stalk and cut the stems and leaves into strips. Clean the mushrooms and cut into slices. Remove the seeds and partitions from the pepper, cut the pulp into strips. Clean and wash the spring onions and cut into rings. Finely dice the garlic clove, cut the chilli pepper very finely.
3. Heat the oil, fry the mushrooms, remove from the pan and set aside. Sauté the paprika, pak choi stalks and the white of the spring onions in the same frying fat, briefly add the pak choi green, then remove everything from the pan.
4. Heat some oil in the pan and fry the chicken breast strips until golden brown on all sides. Briefly sauté the garlic and ginger, deglaze with sherry, soy sauce, rice vinegar and stock.
5. Add the vegetables to the meat and let them steep briefly. Season to taste with sugar, soy sauce, pepper and dark sesame oil. Sprinkle with the spring onion greens before serving.