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Mongolian Wok Chicken | Crispy & in 15 Minutes
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20 min
Quick
Gurkerl Küche
Zarte Hendlbrust-Streifen in einer herrlich aromatischen Knoblauch-Ingwer-Karamellsauce mit reichlich frischen Jungzwiebeln. Ein pfeilschneller Wok-Klassiker mit Suchtpotenzial, serviert auf feinem Jasminreis!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for about 12 to 15 minutes and keep warm.
Pat the chicken breast dry, cut into thin strips, and mix evenly with the cornstarch in a bowl so that every piece of meat is thinly coated.
Finely chop the garlic and ginger. Cut the chili pepper into thin rings. Wash the spring onions and cut into pieces about 3 cm long.
Chef's tip
Tip: Coating the chicken with cornstarch ensures that the meat stays wonderfully tender and juicy in the wok. Leftovers can be gently reheated the next day in the oven at 160 °C or briefly in the wok.
Ingredients
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