John Myers
Ingredients for 4 servings:
- 400 g chicken breast fillet(s)
- 30 g ginger root, fresh
- 8 cloves garlic
- 300 g white cabbage
- 1 bell pepper(s), red
- 7 tbsp oil
- 1 tbsp cornstarch
- 3 tbsp sherry
- 3 tbsp soy sauce
- 1 tbsp vinegar
- ½ tsp chili powder
- 1 tsp sugar
- 3 tbsp broth (delicate instant broth)
- ¼ liter of water
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Main course
Heat the water and stir in the instant stock, then set aside. For the marinade: Mix together the sherry, soy sauce, vinegar, chili powder, and cane sugar. Dice the meat and marinate for 1 hour. Meanwhile, peel the ginger and slice it into thin, fine slices. Peel the garlic, halve and quarter it lengthwise, and slice the cabbage and bell peppers. Remove the meat from the marinade, drain well, and reserve the marinade. Brown the meat in the heated oil, remove the meat, and set aside. Sauté the cabbage, garlic, and ginger, then add the meat back to the pan, mix the reserved marinade with the cornstarch, and pour it in. Finally, add the stock and the bell peppers. Simmer for another 5 minutes to prevent the bell pepper strips from becoming too soft. Serve with baguette.
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