1. Peel the ginger and garlic and chop finely. In a bowl, mix the two with honey and soy sauce. Wash the chicken, pat dry, cut into strips, and add to the marinade.
2. Clean the spring onions, remove the roots, and slice into rings. Wash the broccoli, dry well, and divide into florets about 2 cm in size. Wipe the mushrooms with a kitchen towel as needed and slice them.
3. In a pot, bring the rice to a boil with about 700 ml of salted water and cook over medium heat for approx. 10 minutes.
4. Heat the oil in a pan or wok on high heat. Remove the chicken from the marinade, reserve the marinade, and brown the meat for approx. 4 minutes until golden brown. Then remove from the pan and set aside on a plate.
5. Reheat the wok over medium heat and stir-fry the broccoli together with the mushrooms for about 4 minutes. Add the spring onions, deglaze with the marinade, place the chicken on top, and let cook covered for approx. 5 minutes.
6. Season the vegetables from the wok and serve together with the chicken strips and rice on the plates. Enjoy your meal!
Nutrition per serving
kcal: 580
Protein: 39 g · Fett/Fat: 17 g · Carbs: 62 g
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