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Chinese cabbage pan with chicken

updated

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Ingredients for 2 servings:

  • 200 g chicken breast fillet(s)
  • 1 tsp rapeseed oil
  • 1 m.-sized onion(s)
  • 300 g Chinese cabbage
  • 100 g carrot(s)
  • 50 g corn
  • 100 ml water
  • 1 tsp vegetable broth, granulated
  • 1 little pepper
  • Parsley
  • chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and wash the carrots, halve them lengthwise, and cut them into thin slices. Wash the Chinese cabbage and cut them into thin strips. Peel and finely dice the onion. Wash the chicken breast fillet, pat dry, and cut it into strips. Heat the oil in a pan. Sear the meat on both sides, then add the vegetables and cook briefly. Deglaze with the vegetable stock and simmer for about 5 minutes. Season with pepper and herbs to taste.

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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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