Asian chicken breast strips

Ingredients for 2 servings:

• 2 chicken breast fillets, about 350 – 380 g
• 2 tbsp soy sauce
• 2 tsp fish sauce
• 2 tsp cornstarch
• 2 tbsp rapeseed oil
• 50 g onion(s), cut into strips
• 2 cloves garlic, finely chopped
• 200 g oyster mushrooms, cleaned and cut into pieces
• ½ cup chicken broth (approx. 125 ml)
• 1 chili pepper(s), pitted, finely chopped
• 150 g cherry tomatoes, halved
• 1 tbsp, heaped basil, chopped
• e.g. salt and pepper
• n. B. sugar
• 1 pinch of asafoetida (stinking asafetida or devil’s dung)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

sweet and spicy and very simple

Marinate the chicken breast strips in soy and fish sauce for about 2 hours. Stir in the cornstarch. Heat the oil in a wok or large pan and lightly fry the onions and garlic. Add the marinated chicken breast strips, season with salt and pepper, and sear until browned. Deglaze with half a cup of broth, then add the oyster mushrooms and cook for about 3-4 minutes. Stir in the chili pepper, tomatoes, basil, and asafetida. Heat everything for 1 minute, then season to taste with sugar, salt, and pepper. Serve with rice, flatbread, or baguette.