Stir‑Fried Chicken Fillet

Ingredients

• 6 dried shiitake mushrooms
• 400 g chicken breast fillet (2 fillets)
• 1 Egg white
• 1 tbsp Cornstarch
• 1.5 tbsp oil
• Salt
• Pepper
• 30 g ginger (1 piece)
• 100 g Sugar snap peas
• 2 Spring Onions
• 125 g small yellow bell pepper (1 small yellow bell pepper)
• 200 ml poultry broth

Instructions

1. 1.

   Soak the mushrooms in warm water for about 30 minutes.

2. 2.

   Rinse the chicken fillets, pat dry, wrap in plastic film and chill in the freezer compartment for about 10 minutes.

3. 3.

   Using a chef’s knife or a large sharp knife, slice the frozen chicken fillet into approximately 3 mm thick strips.

4. 4.

   Separate the egg white (reserve yolk for another use). Whisk the egg white with 3 tbsp water, cornstarch, 1 tbsp oil, salt and pepper in a bowl.

5. 5.

   Coat the chicken strips in the egg‑white mixture and let marinate for 15–20 minutes.

6. 6.

   Drain the mushrooms, squeeze out excess liquid, and cut into pieces. Peel and finely chop the ginger.

7. 7.

   Wash the sugar snap peas, trim, and slice lengthwise into thin strips.

8. 8.

   Wash the spring onions, trim, and slice into thin rounds.

9. 9.

   Quarter the bell pepper, remove seeds, wash, and cut into thin ribbons.

10. 10.

    Heat the remaining oil in a wok or large skillet over high heat. Pat the chicken dry and stir‑fry until browned on all sides.

11. 11.

    Add mushrooms, sugar snap peas, scallions, and bell pepper; continue stirring for 2 minutes.

12. 12.

    Pour in ginger and broth, bring to a quick boil, season with salt and pepper. Serve with basmati rice.