John Myers
Warm Baby Pak Choi Salad with Strips of Chicken Breast Fillet
The perfect warm baby pak choi salad with strips of chicken breast fillet recipe with a picture and simple step-by-step instructions.
- 300 g Baby Pak Choi
- 150 g Chicken breast fillet
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 Red chilli pepper
- 2 tbsp Oil
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark saga sauce
- 1 tbsp Liquid honey
- 1 tbsp Light rice vinegar
- Cut the chicken breast fillet into strips. Clean and wash the baby pak choi and cut into pieces. Clean / core the chilli pepper, wash and finely dice. Heat oil (2 tbsp) in the wok, fry the chicken breast fillet strips with the chilli pepper cubes in them / stir-fry and season with coarse sea salt from the mill (2 big pinches) and colorful pepper from the mill (2 big pinches). Add the pak choi and stir-fry for 2 to 3 minutes. Mix sweet soy sauce (1 tbsp) with dark soy sauce (1 tbsp), liquid honey (1 tbsp) and light rice vinegar (1 tbsp) and sprinkle / drizzle over the salad, briefly toss everything and serve the salad lukewarm.
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