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🍽️ Wok Chicken with Cabbage and Rice

500 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• garlic cloves 2 pcs.
• soy sauce 4 tbsp
• long-grain rice 300 g
• salt pinch
• onions, yellow 1 pcs.
• peanuts 4 tbsp
• white cabbage 0.5 pcs.
• carrots 4 pcs.
• mushrooms, brown 250 g
• oil 3 tbsp
• vegetable broth 100 ml
• peanut butter 1 tbsp

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into thin strips.
4. 4. Peel the garlic cloves.
5. 5. Finely chop the garlic.
6. 6. Place the chicken strips, soy sauce, and chopped garlic into a bowl.
7. 7. Mix the ingredients well together.
8. 8. Let the marinade rest in the refrigerator.
9. 9. Put the rice into a pot.
10. 10. Pour in about 450 milliliters of salted water.
11. 11. Bring the water to a boil.
12. 12. Reduce the heat to low.
13. 13. Cook the rice for about 10 minutes.
14. 14. Peel the onion.
15. 15. Slice the onion into rings.
16. 16. Chop the peanuts coarsely.
17. 17. Quarter the head of cabbage.
18. 18. Remove the hard core from the cabbage.
19. 19. Cut the cabbage into thin strips.
20. 20. Wash the cabbage strips.
21. 21. Let the water drain from the cabbage.
22. 22. Peel the carrots.
23. 23. Cut off the ends of the carrots.
24. 24. Cut the carrots into thin strips.
25. 25. Wipe the mushrooms with kitchen paper.
26. 26. Slice the mushrooms.
27. 27. Heat 1 tablespoon of oil in a wok or large frying pan over medium heat.
28. 28. Fry the onion rings and peanuts for about 2 minutes, stirring occasionally.
29. 29. Remove the onions and peanuts from the pan.
30. 30. Leave the pan uncleaned.
31. 31. Add another 1 tablespoon of oil to the wok.
32. 32. Heat the oil.
33. 33. Fry the marinated chicken meat for about 3 to 4 minutes.
34. 34. Remove the chicken meat from the pan.
35. 35. Leave the pan uncleaned again.
36. 36. Add another 1 tablespoon of oil to the wok.
37. 37. Heat the oil.
38. 38. Fry the carrot strips and mushroom slices for about 2 minutes.
39. 39. Add the cut cabbage.
40. 40. Let the cabbage wilt for about 4 minutes.
41. 41. Return the previously removed onions and peanuts to the pan.
42. 42. Return the chicken meat to the pan.
43. 43. Pour in the broth.
44. 44. Let the mixture simmer for about 5 minutes.
45. 45. Stir in the peanut butter.
46. 46. Season the dish with salt and pepper to taste.
47. 47. Serve the chicken with the rice on plates.
48. 48. Enjoy your meal!

Nutrition per serving

• kcal: 500
• Protein: 36 g · Fett/Fat: 17 g · Carbs: 56 g