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Orange Ginger Wok Chicken | Crispy in 15 Minutes
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15 min
Quick
Gurkerl Küche
Knusprig gebratenes Hendlfilet in einer herrlich fruchtig-würzigen Sauce aus frischem Orangensaft, Ingwer und Sojasauce. Blitzschnell im Wok zubereitet!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for about 12 minutes, drain, and keep warm.
Cut the chicken breast into bite-sized cubes. In a bowl, mix well with 1 tbsp cornstarch and 1 tbsp soy sauce – the starch ensures a wonderfully crispy crust when frying.
Finely grate the zest of one organic orange, then juice both oranges (approx. 100 ml juice). Whisk the juice with the orange zest, 2 tbsp soy sauce, 1 tsp sesame oil, and the remaining cornstarch (1 tbsp) until smooth.
Chef's tip
Tip for maximum wok flavor: Keep the heat high and prepare all ingredients beforehand (mise en place), as the cooking process in a wok happens lightning fast.
For those who like it spicier: Finely chop a fresh red chili pepper and fry it in the wok together with the ginger.
Ingredients
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