Chicken Stir-Fry from the Wok

Ingredients

• 600 g Chicken breast fillet
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 3 tbsp Soy sauce
• 1 tbsp Lemon Juice
• 1 tsp grated lemon zest
• 2 tsp sambal oelek
• 3 shallots
• 150 g sugar snap peas
• 200 g baby corn
• 300 g pak choi
• 1 tbsp chives sprigs
• 3 tbsp Sesame oil
• Salt
• Pepper (freshly ground)
• 50 g cashew nuts

Instructions

1. 1.

   Cut the chicken meat into thin strips and place in a bowl. Peel the garlic. Whisk soy sauce with ginger, lemon juice and zest, sambal oelek, and pressed garlic; add to the meat, mix well and marinate for about 1 hour in the refrigerator.

2. 2.

   Peel and finely dice the shallots. Wash the sugar snap peas and trim ends. Rinse and clean the baby corn. Wash the pak choi, remove stems, rinse, and dry with a towel.

3. 3.

   Toast the cashew nuts without oil in a pan, then set aside.

4. 4.

   Heat 2 tbsp oil in a wok or large pan and stir-fry the chicken while stirring for about 5 minutes; remove and keep warm. Add remaining oil to the wok, sauté the shallots until translucent, then add the rest of the vegetables and cook while stirring for about 5 minutes until just tender. Return the chicken and leftover marinades, heat through, and season with salt and pepper.

5. 5.

   Serve the dish sprinkled with chives and cashew nuts.