Asian chicken breast in spicy vegetable sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 4 tbsp soy sauce, or teriyaki marinade
• 2 tsp five-spice powder
• 4 cm ginger, fresh or ginger powder
• 2 red bell peppers
• 2 stalk(s) leeks
• 1 garlic clove(s)
• 1 onion(s)
• 1 tsp red curry paste
• 600 ml broth
• 1 tbsp Chinese herbs, freeze-dried
• salt and pepper
• 1 tbsp cornstarch
• 1 tbsp water
• 3 tbsp oil (sesame oil)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Cut the chicken breast fillets into very thin strips and marinate them in the teriyaki marinade (or soy sauce), ginger, and 1 teaspoon of Chinese spice powder for about 2 hours. Heat sesame oil in a wok and sear the chicken breast until crispy, then remove. Dice the cleaned bell peppers, slice the leek into rings, cut the onion into eighths, and finely dice the garlic clove. Sauté the vegetables in the hot wok and deglaze with the broth and the soy sauce mixed with the curry paste (1 teaspoon already gives the dish a nice kick). Season with Chinese herbs, Chinese spice powder, salt, and pepper. Add the chicken to the vegetables in the wok, and when the vegetables have reached the desired firmness after 15-20 minutes, season to taste with more soy sauce, salt, and pepper. If the sauce isn’t thick enough, mix cornstarch with water to thicken the dish. Serve with basmati rice and a small green salad dressed with Chinese herbs.