John Myers
Ingredients for 2 servings:
- 400 g chicken inner fillet(s)
- 1 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp soy sauce, sweet
- 1 tbsp honey
- 1 tbsp vinegar, mild, or dry sherry
- 2 clove(s) garlic, squeezed
- 1 tbsp ginger, finely diced
- n. B. Chili pepper(s), 1/2 – 1
- 250 g asparagus, green
- 100 g sugar snap peas
- 2 small pak choi, approx. 200 – 250 g
- 1 onion(s)
- some oil for frying
- some salt
- e.g. Szechuan pepper
Instructions
Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours
Mix the ingredients for the marinade together in a bowl. Dice the chicken fillets, mix with the marinade, and let it marinate in the refrigerator, preferably overnight. Prepare the vegetables and store them separately. Dice the onion. Cut the green asparagus into bite-sized pieces, and halve or third the snow peas. Halve the wider leaves of the bok choy lengthwise, then cut the leaves crosswise into strips about the thickness of a finger. Separate the thicker white parts from the green parts. Remove the meat from the bowl and drain in a sieve. Collect the marinade. Heat a little oil in a pan, briefly fry the green asparagus. Add a little water and cook for about 5 minutes, stirring. Add the white parts of the bok choy, then the snow peas, and cook everything together until al dente. The water should evaporate by the end. Place the vegetables in a bowl and heat a little oil in the pan. Sauté the onion, add the drained meat, and fry over high heat, stirring. Add the marinade and continue to cook briefly over reduced heat. Add the cooked vegetables and the green parts of the bok choy and heat everything together until the green parts wilt. Season with salt, arrange on plates, sprinkle with freshly ground Szechuan peppercorns, if desired, and serve hot, perhaps with rice or some bread. The vegetables are weighed in advance. Adjust the amount of chili in the marinade to your personal taste and the spiciness of the pepper.
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