Chicken Goulash with Spring Onions and Ginger
Das Hähnchengulasch mit Frühlingszwiebeln und Ingwer beweist es mal wieder: Selbst mit nicht mal 100 Kalorien lässt es sich raffiniert genießen!
Ingredients
- 20 g ginger (1 piece)
- 1 Garlic clove
- 2 limes
- 1 tsp Cornstarch
- 2 tbsp Light soy sauce
- 1 tsp Sambal oelek
- 300 g chicken breast fillet
- 150 ml chicken broth
- 2 Spring Onions
- Salt
Instructions
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1.
Peel the ginger and grate it finely. Peel and finely dice the garlic.
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2.
Rinse 1 lime, dry it, and grate about 1 tsp of zest. Halve and juice both limes.
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3.
For the marinade, whisk the cornstarch in a bowl with 5 tbsp of lime juice. Mix in ginger, garlic, lime zest, soy sauce, and ¾ tsp of Sambal oelek.
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4.
Rinse the chicken breast fillet, pat it dry with kitchen paper, and cut it into 2 cm cubes. Add to the marinade, mix well, and let it marinate in the refrigerator for 20 minutes (covered).
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5.
Heat a deep frying pan or wok. Add the chicken pieces with the marinade. Pour in the broth and cook covered over low heat for about 10 minutes, turning occasionally.
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6.
Meanwhile, clean, wash, and finely slice the spring onions into rings.
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7.
Season the chicken goulash lightly with salt, and season with the remaining lime juice and Sambal oelek. Stir in the spring onions and serve immediately.
