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🍽️ Chicken fillet with Chinese cabbage

318 kcal · 30 min · 4 servings

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 Chicken Breast Fillets)
• 4 Tbsp Cashew Nuts
• 200 g Carrots (2 Carrots)
• 150 g Cherry Tomatoes
• 600 g Napa Cabbage (1 Napa Cabbage)
• 2 Tbsp Rapeseed Oil
• 100 ml Poultry Broth
• 0.5 Bunch Coriander
• Pepper

Instructions

1. 1. Wash the spring onions and remove the tough ends.
2. 2. Cut the spring onions diagonally into pieces about three centimeters long.
3. 3. Peel the garlic and the ginger.
4. 4. Finely chop the garlic and the ginger.
5. 5. Mix the soy sauce, honey, garlic, ginger, sesame oil, and Sambal Oelek in a bowl.
6. 6. Save a portion of the spring onions for later.
7. 7. Stir the reserved spring onions into the marinade.
8. 8. Wash the chicken breast fillets.
9. 9. Pat the fillets dry with kitchen paper.
10. 10. Cut the chicken meat into pieces about three centimeters in size.
11. 11. Add the chicken pieces to the marinade.
12. 12. Mix the meat thoroughly with the marinade.
13. 13. Let the marinated chicken pieces marinate in the refrigerator for at least two hours.
14. 14. Roast the cashew nuts in a pan without fat until golden brown.
15. 15. Shake the pan frequently while roasting so that the nuts do not burn.
16. 16. Remove the roasted cashew nuts from the pan.
17. 17. Let the cashew nuts cool on a plate.
18. 18. Wash the carrots.
19. 19. Remove the ends of the carrots.
20. 20. Peel the carrots.
21. 21. Cut the carrots into thin strips.
22. 22. Wash the tomatoes.
23. 23. Halve the tomatoes.
24. 24. Remove the tough cores from the Chinese cabbage.
25. 25. Wash the Chinese cabbage.
26. 26. Shake the Chinese cabbage dry.
27. 27. Cut the Chinese cabbage into narrow strips.
28. 28. Take the chicken pieces out of the marinade.
29. 29. Let the chicken pieces drain.
30. 30. Pat the chicken pieces dry with kitchen paper.
31. 31. Store the marinade.
32. 32. Heat oil in a wok.
33. 33. Fry the meat over high heat, stirring constantly, for one to two minutes on all sides.
34. 34. Add the carrots and Chinese cabbage to the meat.
35. 35. Stir-fry the vegetables for three to four minutes, stirring constantly.
36. 36. Pour in the reserved marinade and the poultry broth.
37. 37. Add the tomatoes and the roasted cashew nuts.
38. 38. Simmer everything over medium heat for two to three minutes.
39. 39. Wash the coriander.
40. 40. Shake the coriander dry.
41. 41. Chop the coriander, including the tender stems.
42. 42. Salt and pepper the chicken and vegetable mixture.
43. 43. Sprinkle the dish with the chopped coriander.
44. 44. Serve the dish.

Nutrition per serving

• kcal: 318
• Protein: 30 g · Fett/Fat: 14 g · Carbs: 16 g