Chili Chicken Breast Fillet with Vegetables in Wok and Yellow Basmati Rice

Chili chicken breast fillet with vegetables in a wok:

1. Wash the chicken breast fillet, pat dry with kitchen paper, first cut into slices (works very well when it’s frozen!) And then cut into strips. First cut the Chinese cabbage leaf hearts into strips and then into small diamonds. Clean / remove the threads of the sugar snap peas, wash and cut in half at an angle. Clean / brush and quarter the mushrooms. Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Heat the wok, add the peanut oil (2 tbsp), heat, fry the chicken breast fillet strips vigorously for approx. 3 – 4 minutes / stir-fry and slide them to the edge of the wok. Add the vegetables (ginger cubes + chilli pepper cubes + Chinese cabbage leaf hearts lozenges * sugar peas halves and mushroom quarters + spring onion rings) and stir-fry for approx. 3 – 4 minutes. Deglaze / pour in the water (100 ml) and the sweet chilli sauce (4 tbsp) and add sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), chili oil (½ tsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer for another 3 – 4 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Yellow basmati rice:

1. Bring basmati rice (80 g) in water (280 ml) with salt (½ teaspoon) and ground turmeric (1 teaspoon) to the boil, stir and cook with the lid closed at the lowest temperature for about 20 minutes.

Serve:

1. Press the rice into a cold rinsed cup and turn it onto the plate. Add the chili chicken breast fillet with vegetables in the wok and garnish with a small radish, serve.

Tip:

1. Those who want it even hotter take 1 teaspoon or more instead of 1/2 teaspoon of chili oil!