Wok Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g skinless chicken breast fillet (s)
- 3 bell peppers, red ones in strips
- 2 small zucchini, cut into strips
- 1 bunch spring onion (s), cut into rings
- 5 cloves garlic, sliced
- 3 tomato (s), cut into fillets
- 1 tablespoon teriyaki sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, light
- Chili powder
- Chili oil
- 150 ml coconut milk or sweet cream
- salt and pepper
- Oil (wok oil)
Print Recipe
Pin Recipe Instructions
- Marinate the chicken breast fillets cut into strips with terryaki, oyster and soy sauce, a little salt, pepper, chili powder and wok oil, or another highly heatable oil, and chill for a few hours.
- Heat the wok and fry the chicken fillet strips, lift them out and keep them warm in the oven.
- Fry the peppers, zucchini, spring onions, tomato fillets and garlic in a hot wok, add chilli oil, coconut milk or sweet cream to taste, mix a little and put the chicken back into the wok. Mix everything and let it steep for a moment.
- We also eat basmati rice or just baguette.
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