Chinese chicken from the wok

Ingredients for 4 servings:

• 6 tbsp soy sauce
• 2 tsp sambal oelek
• 600 g chicken breast fillet(s)
• 2 tbsp sesame seeds, unhulled
• 2 tbsp peanut oil
• 1 tbsp sesame oil
• 900 g vegetables (Chinese vegetables), frozen
• 15 g ginger
• 250g basmati
• 1 garlic clove(s)
• 8 tbsp plum wine
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Spicy Asian chicken stir-fry with vegetables

Wash the chicken, dry it on kitchen paper, and dice it into bite-sized pieces. Combine the soy sauce with the sambal and stir it in. Chill and marinate for at least an hour. Heat a wok or large frying pan and toast the sesame seeds without oil until golden brown. Remove the sesame seeds and set aside. Cook the rice according to the package instructions. Heat the peanut oil in the wok, add the meat and marinade, and stir-fry for about 3 minutes. Stir in the frozen vegetables and fry for a few minutes, stirring occasionally. Peel and finely dice the ginger and garlic. Deglaze the vegetables and chicken with the plum wine, add the ginger and garlic, and season with salt and pepper. Finally, add the sesame seeds and sesame oil and serve immediately. Tips and Variations: If you don’t like the spiciness, use less sambal. The vegetable mixture should be plain; you can make it yourself. You can, of course, use fresh vegetables if you have more time. Walnuts or cashews also go very well with it.