Stir-fried mustard vegetables with chicken and beer radish

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 1 tbsp teriyaki sauce
• 1 tbsp egg white
• 1 tsp tapioca flour
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 1 Pepper, red, long, mild
• 2 large pak choi
• 150 g white beer radish(s)
• 2 m.-large tomato(s)
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tbsp sugar
• 1 tsp, leveled chicken broth powder
• 1 tbsp teriyaki sauce
• 1 tbsp rice wine, golden yellow
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

A side dish that’s inexpensive and quick to cook. A recipe from modern Balinese cuisine.

Prepare the chicken breast: Cut the thawed chicken breast across the grain into approximately 5 mm thin slices (use a bread and sausage slicer if possible). Cut the slices into thirds crosswise. Mix all of the marinade ingredients together until smooth and marinate the meat until ready to use. Strain and drain well. Use the remaining marinade for the sauce. Prepare the vegetables: Peel and chop the onions, garlic cloves, and ginger. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Wash the chili peppers, remove the stems, cut diagonally into approximately 5 mm wide slices, and remove the seeds. Remove any yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Cut the white leaf stalks crosswise into 8 mm wide pieces. Quarter the green leaves lengthwise and cut crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. Cut the washed and peeled beer radish crosswise into 10 cm long pieces. Cut these lengthwise into 8 mm thick slices and then into 8 mm wide strips. Then cut these strips into approx. 2 cm long. For the sauce: Remove the stems from the washed tomatoes, skin them, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters lengthwise and crosswise. Place them in a blender along with the remaining sauce ingredients, puree finely, and set aside. Stir-fry 1: Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the well-drained chicken pieces and stir-fry for 1 minute. Remove from the wok with a slotted spoon and keep warm. Stir-fry 2: Add the rest of the sunflower oil and the sesame oil to the wok. Reduce the heat slightly until hot. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 1 minute. Add the peppers, the white pieces of bok choy, and the beer radish pieces and stir-fry for 2 minutes. Deglaze with the sauce, add the green pieces of bok choy, and simmer for 3 minutes over reduced heat. Season to taste with salt and red pepper. Serve: Stir in the chicken pieces and transfer the finished dish to a warmed serving dish. Serve and enjoy as a side dish (with rice or noodles). Enjoy! Note: If you replace the chicken with tofu and the chicken stock powder with vegetable stock powder, the dish can also be made vegan. However, you should check the teriyaki sauce to see if it meets vegan requirements. Otherwise, replace it with a vegan soy sauce.