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Golden Turmeric Wok Chicken | Crisp & in 15 Minutes
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20 min
Quick
Gurkerl Küche
Saftiges Hendlfleisch trifft auf knackigen Brokkoli, frischen Ingwer und goldenes Kurkuma aus dem heißen Wok. Ein schnelles, farbenfrohes Hauptgericht in nur 15 Minuten!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions for approx. 12 minutes until done, then keep warm.
Pat the chicken breast dry and cut into bite-sized strips. Wash the broccoli and divide into small florets (peel the tender stalk and slice thinly). Wash the spring onions and slice diagonally into rings, separating the white parts from the green. Peel and finely chop the ginger and garlic.
For the aromatic wok sauce, stir the turmeric powder with soy sauce, sesame oil, cornstarch, and 4 tbsp cold water in a small bowl until smooth and the starch is completely dissolved.
Chef's tip
Broccoli preparation: Cut the broccoli florets quite small and add a small splash of water to the hot wok. The short burst of steam makes the broccoli wonderfully tender in just a few minutes, while keeping it delightfully crisp and preserving its vibrant green color.
Wok heat: Always keep the wok properly hot and sear the chicken and vegetables one after the other. This keeps the meat juicy and prevents it from boiling in its own juices.
45 min
Quick
