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Szechuan Wok Chicken with Green Beans | Crisp in 15 Minutes
(0)
15 min
Quick
Gurkerl Küche
Knackige heimische Fisolen und saftige Hendlstreifen treffen auf feine Szechuan-Aromen mit frischem Ingwer, Knoblauch und Chili. In nur 15 Minuten im Wok gezaubert – ein schnelles, herbstliches Pfannengericht voller Geschmack!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water for about 12 minutes according to the packet instructions, then keep warm.
Pat the chicken breast dry and cut into thin, bite-sized strips. Toss briefly with 1 tbsp of the soy sauce.
Wash the green beans, trim the ends and cut them in half. Peel and finely chop the garlic and ginger. Cut the chilli pepper in half lengthwise, remove the seeds and cut into thin strips.
Chef's tip
Tip for authentic wok flavour: Sear the green beans over very high heat so that the typical slightly smoky aroma develops, while the beans remain wonderfully crisp inside.
Spice level: For a milder flavour, completely remove the chilli seeds or use only half a chilli pepper. If you like it spicier, finely chop the chilli along with the seeds.
45 min
Under an hour
