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Ingredients
Spicy Chicken Breast with Vegetables
- Ingredients
- 2 centimeters fresh ginger
- 2 Tbsps dark soy sauce
- soybean oil
- freshly ground peppers
- ½ tsp Sambal oelek
- 600 grams Chicken breasts (ready to cook, skinless)
- 300 grams carrots
- 300 grams Leeks
- Pastry flour
- 2 garlic cloves
- 2 Tbsps Tomato paste
- 1 Tbsp cornstarch
Peel ginger and chop finely. In a bowl mix ginger with soy sauce, 3 tablespoons oil, 2 tablespoons vegetable stock, pepper and sambal oelek. Rinse chicken, pat dry, cut into thin slices and mix with prepared marinade. Cover and let rest for approximately 1 hour cover in the refrigerator.
Peel carrots and cut diagonally into thin slices. Cut leek lengthwise, rinse, trim and cut into thin rings. Remove meat from marinade (reserve marinade), drain and sprinkle lightly with flour. Heat plenty of oil in a wok and fry chicken until golden brown. Remove, drain on paper towel and keep warm.
Sauté prepared vegetables in another wok with 2 tablespoons of hot oil, remove garlic, cut into slices, and cook. Add tomato paste and marinade, simmer briefly and season to taste. Mix cornstarch with a little cold water, add to the wok and let sauce thicken. Add chicken back into the wok, mix and serve immediately with vegetables in bowls.