in China

Chinese cabbage – chicken pan

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Ingredients for 4 servings:

  • 400 g chicken breast fillet(s)
  • 1 Chinese cabbage
  • 2 carrots
  • 1 bell pepper(s), red
  • 4 tbsp oil
  • Salt
  • pepper
  • 2 tbsp tomato ketchup
  • 2 tsp sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse and pat dry the chicken fillet. Trim and wash the vegetables. Cut everything into thin strips. Sear the chicken in hot oil in a pan. Season and remove. Sauté the vegetables in the hot frying fat for about 6 minutes, stirring frequently. Season with salt and pepper. Add the fillet strips. Stir in the ketchup and about 250 ml of water. Thicken with a sauce thickener. Bring to a boil once.

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Written by John Myers

Professional Chef with 29 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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