John Myers
Ingredients for 4 servings:
- 500 g chicken breast, cut into strips
- 200 g sprouts, home-grown or from a jar
- 1 stalk(s) leek, cut into rings
- 2 carrots, sliced
- 1 handful of sugar snap peas, cut into diamonds
- 3 cloves garlic, finely chopped
- some red curry paste, amount to taste
- some ginger root, grated
- 150 ml soy sauce (ketjap manis), sweet
- 100 ml balsamic vinegar
- 2 tbsp honey
- ½ tsp sambal oelek
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
must steep for 12 hours
Marinade: Mix ginger, ketjap manis, balsamic vinegar, honey, and sambal oelek to make a marinade. Marinate the sliced chicken breast in it for at least 12 hours. Preparation: Stir-fry the marinated chicken breast with the marinade and garlic in a wok. Add a little more red curry paste, if desired. Stir in the sliced carrots. Simmer for about 10 minutes. Add the leeks, snow peas, and sprouts. Cook for another 5 minutes. I serve this dish with fragrant rice. Variation: Add the garlic directly to the marinade. It has a more intense flavor.
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