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🍽️ Stir-fried Chicken Fillet

175 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the mushrooms in warm water and let them soak for about 30 minutes.
  2. 2. Rinse the chicken fillets under running water and pat them dry with a kitchen towel.
  3. 3. Wrap the fillets in cling film and place them in the freezer compartment for about 10 minutes to slightly freeze them.
  4. 4. Slice the slightly frozen chicken fillet into approx. 3 mm thick slices using a sharp knife or a kitchen cleaver.
  5. 5. Separate an egg: Remove the yolk and use it for another purpose.
  6. 6. Whisk the egg white in a bowl with 3 tablespoons of water, cornstarch, 1 tablespoon of oil, salt, and pepper.
  7. 7. Turn the chicken slices in the egg white mixture so that they are completely covered.
  8. 8. Let the chicken slices marinate in the mixture for 15 to 20 minutes.
  9. 9. Drain the soaked mushrooms, squeeze them well, and cut them into bite-sized pieces.
  10. 10. Peel the ginger and chop it finely.
  11. 11. Wash the snow peas, trim the ends, and cut them lengthwise into thin strips.
  12. 12. Wash the spring onions, remove the root ends, and slice them thinly.
  13. 13. Quarter the bell pepper, remove the core, wash it, and cut it into thin strips.
  14. 14. Heat the remaining oil in a wok or a large frying pan.
  15. 15. Let the chicken slices drain briefly and fry them on all sides over high heat while stirring.
  16. 16. Add the mushrooms, snow peas, spring onions, and bell pepper.
  17. 17. Cook the vegetables while stirring constantly for 2 minutes.
  18. 18. Add the chopped ginger and the broth.
  19. 19. Bring the mixture to a brief boil.
  20. 20. Season the dish finally with salt and pepper.
  21. 21. Serve the dish hot with basmati rice.

Nutrition per serving