Chicken with pak choi and sesame in teriyaki whiskey sauce

Ingredients for 2 servings:

• 350 g chicken breast fillet(s)
• 2 tbsp teriyaki sauce
• 2 cl bourbon whiskey
• 2 pak choi
• 2 garlic cloves
• 5 g ginger root
• 1 tbsp teriyaki sauce
• 2 tbsp soy sauce
• 2 cl bourbon whiskey
• 1 tbsp lime juice
• 2 pinches of chili flakes
• ¼ tsp cinnamon powder
• ¼ tsp black pepper
• 2 tbsp sesame oil
• 3 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Wash the chicken breast fillet and cut into small pieces. Add teriyaki sauce and whiskey to a bowl and marinate the meat. Let it rest in the refrigerator for a while. In the meantime, trim the root end of the bok choy and separate the individual leaves with the white stem, washing them thoroughly. Then trim the green leaves and chop the white parts into large pieces, chopping the thicker ends more finely so that everything cooks evenly. Leave the smaller leaves whole and halve the larger ones lengthwise. Peel the garlic and peel the piece of ginger with a vegetable peeler. Heat half of the sesame oil in a wok and stir-fry the marinated meat for 3-4 minutes. Reduce the heat to medium. Add the other half of the sesame oil. Press in the freshly squeezed garlic and grate the ginger. Add the white pieces of bok choy. Add the soy sauce, teriyaki sauce, cinnamon powder, and chili flakes, and sauté for about 4 minutes. If you want the bok choy to be completely soft and not still a bit firm, add another 1-2 minutes of cooking time. Add the green leaves of the bok choy and the whiskey, and sauté everything for a maximum of 1-2 minutes, until the leaves have just wilted. Season with pepper and lime juice. When serving, sprinkle the toasted sesame seeds on top. If you only have untoasted sesame seeds, toast them in a dry pan over medium heat until they are pleasantly fragrant. Notes: If you don’t have teriyaki sauce on hand, simply use soy sauce and add a tablespoon of raw cane sugar to the pan. The other ingredients for a typical teriyaki sauce, such as garlic and lime juice, are already part of the recipe. Tips: If you want it spicier, add more chili flakes. There should be enough salt from the teriyaki sauce and soy sauce. If you have Chinese 5-spice powder on hand, use this instead of cinnamon powder and pepper and you’ll get additional notes of fennel, anise and cloves.