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🍽️ Chinakohl Chicken Stir-Fry with Herb Rice

630 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• dry white wine 4 tbsp
• soy sauce 2 tbsp
• cornstarch 2 tbsp
• Chinese cabbage 1 pc.
• spring onions 1 bunch
• garlic cloves 1 pc.
• salt pinch
• jasmine rice 300 g
• sunflower oil 2 tbsp
• poultry broth 200 ml
• basil, fresh 20 g
• parsley, fresh 20 g

Instructions

1. 1. Rinse the chicken fillets under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small cubes.
4. 4. Mix white wine, soy sauce, and cornstarch in a bowl.
5. 5. Toss the meat cubes in the marinade until fully coated.
6. 6. Let the meat marinate in the refrigerator.
7. 7. Wash the Chinese cabbage thoroughly under running water.
8. 8. Cut the Chinese cabbage crosswise into wide strips.
9. 9. Rinse the spring onions and dry them.
10. 10. Remove the hard root ends of the spring onions.
11. 11. Slice the white parts of the spring onions into rings.
12. 12. Slice the green parts of the spring onions separately into rings.
13. 13. Peel the garlic cloves.
14. 14. Finely chop the garlic.
15. 15. Bring about 700 milliliters of salted water to a boil in a pot.
16. 16. Add the rice to the boiling water.
17. 17. Reduce the heat to low.
18. 18. Cover the pot.
19. 19. Let the rice steam for about 10 minutes.
20. 20. Heat the oil in a pan over high heat.
21. 21. Remove the chicken from the marinade.
22. 22. Fry the chicken meat in the pan for about 5 minutes.
23. 23. Remove the cooked chicken from the pan and set it aside.
24. 24. Add the Chinese cabbage to the remaining fat in the pan.
25. 25. Add the white parts of the spring onions.
26. 26. Add the chopped garlic.
27. 27. Sauté the vegetables briefly.
28. 28. Deglaze the vegetables with broth.
29. 29. Cook the vegetables for about 10 minutes.
30. 30. Stir the vegetables occasionally.
31. 31. Return the chicken to the pan.
32. 32. Cook the chicken for about 2 to 3 minutes.
33. 33. Rinse the herbs under cold water.
34. 34. Dry the herbs.
35. 35. Pluck the leaves from the stems.
36. 36. Finely chop the herbs.
37. 37. Add the green parts of the spring onions to the rice.
38. 38. Add the chopped herbs to the rice.
39. 39. Mix everything well together.
40. 40. Season the rice with salt and pepper to taste.
41. 41. Taste the chicken dish.
42. 42. Serve the chicken dish together with the herb rice.

Nutrition per serving

• kcal: 630
• Protein: 42 g · Fett/Fat: 20 g · Carbs: 70 g