Chinese Cabbage Wok with Strips of Chicken Breast Fillet

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 471 kcal


  • 250 g Chinese cabbage
  • 250 g Chicken breast fillet (here: TK)
  • 150 g Leek (½ stick)
  • 1 Carrot (approx. 150 g)
  • 1 Ginger approx. 10 g
  • 0,5 Red chilli pepper (approx. 5 g)
  • 2 tbsp Peanut oil
  • 2 tbsp Light soy sauce
  • 2 tbsp Sweet soy sauce
  • 1 tbsp Sherry
  • 0,5 tsp Five SPICE POWDER


  • Cut the chicken breast fillets into strips. Works especially well if the meat is still a bit frozen. Wash Chinese cabbage leaves, drain well, halve lengthways and cut into strips. Clean the leek, wash it well and cut into rings. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Peel and finely chop the ginger, clean and wash the chilli pepper and cut into very small pieces. Heat peanut oil (1 tbsp) in a wok (alternatively a high pan), stir-fry the meat vigorously and slide it to the edge of the wok. Add oil (1 tbsp) and add the vegetables (ginger, chilli pepper, carrot blossoms, leek and Chinese cabbage) one after the other, mix everything together and stir-fry. Season with light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), sherry (1 tbsp) and FIVE SPICE POWDER (½ teaspoon) and serve.


Serving: 100gCalories: 471kcalCarbohydrates: 0.5gProtein: 0.1gFat: 50g
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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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