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

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Chili chicken breast fillet with vegetables in a wok:

  • 280 g Chicken breast fillet
  • 150 g Chinese cabbage leaf hearts
  • 80 g Snow peas
  • 70 g Brown mushrooms
  • 50 g 1 spring onion
  • 10 g 1 piece of ginger
  • 10 g 1 Red chilli pepper
  • 4 tbsp Sweet chili sauce
  • 100 ml Water
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Dark soy sauce
  • 0,5 tsp Chili oil
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tbsp Tapioca starch

Yellow basmati rice:

  • 80 g Basmati rice
  • 280 ml Water
  • 0,5 tsp Salt
  • 1 tsp Ground turmeric

Serve:

  • 2 radishes for garnish

Instructions
 

Chili chicken breast fillet with vegetables in a wok:

  • 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:

  • 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:

  • 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:

  • Those who want it even hotter take 1 teaspoon or more instead of 1/2 teaspoon of chili oil!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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