Chicken breast with broccoli Chinese style

Ingredients for 4 servings:

• 400 g chicken breast
• 500 g broccoli
• 4 carrots
• 1 piece(s) ginger, walnut-sized
• 1 garlic clove(s)
• 1 tsp sesame oil, toasted
• 2 tsp, heaped cornstarch
• 150 ml water, cold
• 1 tbsp oyster sauce
• 2 tsp soy sauce, dark
• 3 tbsp soy sauce, light
• 2 tbsp cooking wine, Chinese, alternatively semi-dry sherry
• 1 tsp sambal oelek
• 300 g jasmine rice
• Rapeseed oil for frying
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Remove the broccoli florets from the stalk and cut into bite-sized pieces, depending on their size. Peel the stalk, halve lengthwise, and slice thinly. Peel the carrots, halve lengthwise, and slice diagonally into thin slices. Peel and chop the ginger and garlic, and place them in a small bowl with 1 teaspoon of sesame oil. Cut the chicken breast into bite-sized strips, about 1 cm wide. For the sauce, dissolve the cornstarch in the cold water and add the remaining sauce ingredients. Bring a large saucepan of water to a boil with 2 teaspoons of salt. Cook the broccoli and carrots for about 5 minutes until al dente, then remove, rinse with cold water, and drain well in a sieve. Cook the chicken breast in the boiling water for 3 minutes, then drain well in a sieve. Meanwhile, wash the jasmine rice and cook it with 1.5 times the amount of water, preferably in a rice cooker. Heat a wok or frying pan over medium-high heat and stir-fry the prepared chicken breast pieces in rapeseed oil until golden brown. Then add the finely chopped garlic and ginger with the sesame oil and fry briefly. Add the pre-cooked broccoli and carrots, along with the prepared sauce, and bring to a boil. Serve the chicken, broccoli, and carrots with jasmine rice.