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Sweet Chili Chicken Wok | Crisp & ready in 20 minutes
(0)
20 min
Quick
Gurkerl Küche
Saftige Hendlbruststücke, im heißen Wok scharf angebraten und in einer samtig-würzigen Sweet-Chili-Glasur geschwenkt. Zusammen mit knackigen Zuckerschoten, frischem Ingwer und duftendem Jasminreis ein unkomplizierter asiatischer Wok-Klassiker in nur 20 Minuten.
Preparation method
Preparation & cooking rice
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Bring to a boil in a pot with twice the amount of lightly salted water, then cover and let simmer gently on the lowest heat for about 12–15 minutes.
Pat the chicken breast dry and cut into bite-sized, approx. 2 cm pieces. Peel and finely chop the garlic and ginger. Wash the snow peas and cut them diagonally in half. Trim the spring onions and slice both the white and green parts into thin rings (set the green parts aside for garnishing later).
For the aromatic sweet chili sauce, stir together the sweet chili sauce, soy sauce, sesame oil, and cornstarch in a bowl until smooth and free of lumps.
Chef's tip
Wok tip: Very high heat and quick tossing are essential so that the snow peas remain wonderfully crisp and fresh green.
Vegetarian option: The chicken breast can be replaced 1:1 with firm tofu – simply cut into cubes, toss in cornstarch, and fry until crispy.
45 min
Under an hour
