John Myers
Contents
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Ingredients
- 500 g Chicken fillets cut into very thin strips
- 0,5 tsp Chili paste, (Gochujang), or Sambal Oelek or Harissa
- 50 ml Rice wine, (mirin)
- 2 tbsp Soy sauce, dark
- 2 tbsp Sesame oil, made from roasted sesame seeds
- 3 Garlic cloves very finely chopped
- 1 piece Ginger root, finely chopped, about as much as garlic
- 1 tbsp Sesame
- 1 tbsp Salt and pepper
- 2 Carrot (s), cut into very thin strips
- 1 Leek stick (s), cut into fine rings
- Oil
Instructions
- Mix the Gochujang chili paste, mirin, soy sauce, sesame oil, garlic, ginger, sesame seeds, salt and pepper in a bowl with the chicken strips and cover them in the refrigerator for at least 3 hours. Heat oil in a wok (or skillet) and fry the meat until cooked through. Remove the meat from the wok and stew the carrots and leek in the pan. Add a little oil if necessary. When the carrots turn yellow and cooked, add the meat again and mix well. Serve with rice.
Nutrition
Serving: 100gCalories: 143kcalCarbohydrates: 2.6gProtein: 5.2gFat: 12.6g
