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Crispy Hoisin Wok Chicken with Brussels Sprouts
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15 min
Quick
Gurkerl Küche
Zartes Hendl und fein geröstete Kohlsprossen vereint in einer herrlich würzig-süßen Hoisin-Glasur direkt aus dem Wok. Mit duftendem Jasminreis, frischem Ingwer und knackigem Jungzwiebelgrün – in nur 15 Minuten fertig auf dem Tisch, vollgepackt mit Geschmack und bestem Herbstgemüse!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for about 12 minutes until done, then keep warm covered.
Pat the chicken breast dry and cut into bite-sized strips. Trim the Brussels sprouts, cut off the woody stem end slightly, and halve or quarter them depending on size so they cook quickly and stay wonderfully crisp in the wok. Wash the spring onions and slice into rings, separating the white parts from the greens. Peel and finely grate the ginger and garlic.
For the wok sauce, stir the hoisin sauce together with soy sauce, sesame oil, cornstarch, and 4 tbsp cold water in a small bowl until a smooth, uniform sauce forms.
Chef's tip
Preparing Brussels sprouts properly: Halve or quarter the Brussels sprouts so the cut surfaces caramelize wonderfully in the wok and the sprouts cook tender-crisp in just a few minutes.
Using wok heat: Keep the heat in the wok consistently high and fry in batches. This keeps the chicken juicy and ensures the vegetables retain their autumnal freshness and crispness.
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