John Myers
Chicken Breast Strips from Wok À La Heiko
The perfect chicken breast strips from wok à la heiko recipe with a picture and simple step-by-step instructions.
- 3 Chicken breasts
- 3 Rods Spring onion
- 2 Garlic cloves
- 1 Red peppers
- 1 Yellow peppers
- 1 Glass Mung bean sprouts
- 250 ml Vegetable broth
- 2 tbsp Soy sauce dark
- Ginger powder
- Salt, pepper from the mill
- Chilli from the mill
- 1 tsp Brown sugar
- Chinese seasoning mix
- Olive oil
- 300 g Basmati rice
- 1 tsp Food starch
- Wash the chicken breasts, pat dry and cut into small strips. Clean the spring onions and cut into rings. Wash, core and cut the peppers into strips. Peel and finely chop the garlic cloves.
- Heat the oil in a wok and fry the chicken strips, stirring constantly. Take out and prepare. Now sauté the paprika, onion rings and garlic in it. Now season with brown sugar, salt, pepper, Chinese spices, ginger and chilli. Drain the mung bean sprouts in a colander and add.
- Now add the soy sauce and the vegetable stock and bring to the boil briefly. Now add the meat and let it steep for another 5 minutes. Mix the cornstarch with a little water and thicken the liquid with it.
- Cook the basmati rice according to the instructions on the packet. Bon Appetit.
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