John Myers
Pan-fried Chicken with Chinese Cabbage
The perfect pan-fried chicken with chinese cabbage recipe with a picture and simple step-by-step instructions.
- 2 Chicken breast fillets
- 3 tbsp Sherry medium dry
- 2 tbsp Soy sauce
- 300 g Chinese cabbage fresh
- 1 Red Paprika
- 1 Clove of garlic
- 1 Red Chilli pepper
- 2 tbsp Oil
- 100 ml Broth
- Salt
- Wok spice mix
- Clean the chicken breast fillets and cut into bite-sized cubes. Add 2 tablespoons of sherry and 1 tablespoon of soy sauce, mix and let steep for 30 minutes.
- Clean the Chinese cabbage and cut into wide strips, wash and drain
- Peel and quarter the paprika and remove the core, then cut into strips, cut the garlic into small cubes and the chilli pepper into rings.
- Heat the OIL in a pan and fry the meat in it, remove, heat the remaining OIL, fry the garlic. Add the cabbage, chilli pepper and paprika and fry for at least 5 minutes, turning several times.
- Remainder Add the sherry, soy sauce and stock and bring to the boil again. Season to taste and serve.
- Goes well with rice
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