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Wok Chicken with Lemongrass & Cashews | Quick & Crispy
(0)
20 min
Quick
Gurkerl Küche
Knackiges Sommergemüse, saftiges Hendl und geröstete Cashews, vereint mit frischem Zitronengras in einer aromatischen Wok-Sauce. In nur 20 Minuten fertig – ideal für eine schnelle, authentisch-asiatische Wok-Küche daheim!
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized strips or cubes. Mix the cornstarch with 1 tbsp soy sauce and briefly marinate the meat in it.
Remove the outer hard leaves from the lemongrass and cut the lower, light part into wafer-thin rings or chop finely. Peel and finely grate or chop the ginger and garlic cloves.
Wash and seed the red bell pepper and cut into thin strips. Wash the spring onions and cut diagonally into approx. 2 cm long pieces (set aside the green part for the end).
Chef's tip
Tip for extra crispiness: Sear the chicken in 2 batches so the wok does not cool down and the meat stays juicy.
Adjust heat to taste: If you like it spicier, add 1 finely chopped red bird's eye chili pepper when frying the aromatics.
Ingredients
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