White cabbage with chicken

Ingredients for 4 servings:

• ½ white cabbage
• 600 g chicken breast fillet(s)
• 2 chili peppers, dried
• 3 tbsp soy sauce
• Salt
• sesame oil
• 1 tsp peppercorns
• 1 tbsp vinegar, herbal
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Wash the meat and cut into slices, mix with 2 tablespoons of soy sauce in a bowl and let it stand for about 20 minutes. Trim and wash the white cabbage and remove the stalk. Then cut the white cabbage into 2-3 cm wide strips. Heat the sesame oil in a wok over high heat. Fry the chicken in batches until cooked through and remove. Add the white cabbage to the wok and fry for about 2 minutes, stirring; it should take on some color. Add the remaining soy sauce, herb vinegar, salt and 1 tablespoon of sugar. Crush the peppercorns and chili in a mortar and pestle and add to the wok. Cover and sauté until slightly softened but still firm to the bite. Add the chicken to the wok and stir-fry until heated through.