Chicken Fillet with Chinese Cabbage

Ingredients

• 4 Spring Onions
• 4 Garlic cloves
• 15 g ginger (1 piece)
• 6 tbsp soy sauce
• 1 tbsp honey
• 0.5 tsp sesame oil
• 1 tbsp sambal oelek
• 400 g chicken breast fillet (3 fillets)
• 4 tbsp cashews
• 200 g carrots (2 carrots)
• 150 g cherry tomatoes
• 600 g Chinese cabbage (1 head)
• 2 tbsp Rapeseed oil
• 100 ml poultry stock
• 0.5 bunch coriander
• Pepper

Instructions

1. 1.

   Clean and wash spring onions, cut diagonally into 3 cm pieces. Peel garlic and ginger and finely chop.

2. 2.

   Whisk soy sauce, honey, garlic, ginger, sesame oil and sambal oelek in a bowl to make a marinade. Stir in spring onions.

3. 3.

   Wash chicken breast fillets, pat dry with kitchen paper and cut into about 3 cm cubes. Add to the marinade, mix well and refrigerate for at least 2 hours to marinate.

4. 4.

   Meanwhile, toast cashews in a dry pan until golden brown, shaking frequently to prevent burning. Transfer to a plate and let cool.

5. 5.

   Wash, clean, peel carrots and slice into fine strips. Wash tomatoes and halve them.

6. 6.

   Clean, wash, shake dry Chinese cabbage and cut into narrow strips.

7. 7.

   Remove chicken pieces from the marinade, drain and pat dry with kitchen paper. Reserve the marinade.

8. 8.

   Heat oil in a wok and sear the meat over high heat while stirring constantly for 1–2 minutes until browned all around. Add carrots and Chinese cabbage and stir-fry for 3–4 minutes.

9. 9.

   Pour in reserved marinade and poultry stock. Add tomatoes and cashews, then simmer on medium heat for 2–3 minutes.

10. 10.

    Wash coriander, shake dry and chop the tender stems. Season chicken‑vegetable mixture with salt and pepper, sprinkle with coriander and serve.