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Wok Chicken with Chinese Cabbage | Crisp in 15 Minutes
(0)
20 min
Quick
Gurkerl Küche
Saftige Hendlbrust, knackiger frischer Chinakohl und eine herrlich aromatische Knoblauch-Ingwer-Sauce direkt aus dem Wok. In nur 15 Minuten steht dieses farbenfrohe asiatische Pfannengericht dampfend auf dem Tisch!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions for about 12 minutes, then keep warm.
Cut the chicken breast into bite-sized strips and mix with 1 tbsp cornstarch and 1 tbsp soy sauce in a small bowl. Clean the Chinese cabbage, remove the core, and cut the leaves into bite-sized pieces. Slice the spring onions into thin rings (set the greens aside for later). Finely chop the garlic and ginger.
For the wok sauce, stir the remaining soy sauce (2 tbsp), oyster sauce, sesame oil, 1 tbsp cornstarch, and 50 ml water in a small bowl until smooth.
Chef's tip
High heat is the secret: Make sure the wok is properly hot before adding the vegetables. That way, the Chinese cabbage stays wonderfully juicy and keeps its crisp bite.
Did you know? If you have any leftovers, this dish is also ideal for meal prepping and can be easily reheated the next day at the office.
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