Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g chicken breast fillet (s)
- 1 small Head chinese cabbage
- 1 medium onion (s)
- 5 cloves garlic
- 1 chilli pepper (s), fresh
- 1 tablespoon soy sauce
- 1 tablespoon oil, peanut
- 125 ml cream, (coconut milk cream)
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and garlic cloves. Core the chilli pepper and cut into strips with the scissors.
- Also cut the Chinese cabbage into strips, place in a bowl and set aside.
- Now cut the chicken breast fillet into thumb-width strips. Heat the peanut oil in the wok, add the strips of chicken breast, followed by the onion, garlic and chilli. Now deglaze with the soy sauce and fill up with the coconut milk cream.
- Finally fold in the Chinese cabbage.
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