3-4 servings - 20 minutes
Ingredients
2 tablespoons soy sauce
1 tablespoon orange juice
1 tbsp brown sugar
1 tablespoon rice vinegar
Half a tablespoon of corn starch
Half a tablespoon of sesame oil
1 tsp paprika powder
1 tablespoon peanut oil or more if required
500g chicken breast, thinly sliced
2 tbsp. ginger, ground
4 cloves of garlic, ground
4 spring onions, chopped
700g Broccoli florets, pre-cooked
Rice as a side dish
Mix soy sauce, sugar, orange juice, rice vinegar, sesame oil, corn starch and paprika powder in a bowl.
Put the peanut oil in wok and heat it.
As soon as the oil is hot, add half of the chicken breast pieces to the wok. Fry for 3-4 minutes.
Put roasted chicken breast pieces aside and repeat the process with the remaining meat.
Add a little oil to the wok and fry the garlic, ginger and spring onions for 1 minute.
Re-insert the fried chicken breast pieces and broccoli into the wok. Mix until everything is nice and warm.
Sprinkle with sauce. Stir until thickened.
Pour over the rice side dish and serve.
4 servings - 25 minutes
Ingredients
750g chicken breast, chopped
120g flour
1 pinch of salt
2 tbsp. vegetable oil
1 tablespoon white wine vinegar
120ml chicken stock
240g Lemon Curd
60ml hot water
1 lemon zest
2 spring onions, thinly sliced
Some curd
Bread chicken with flour.
Salting.
Heat the wok.
Brown the chicken pieces in a wok until golden brown.
Put roasted chicken pieces aside.
Spread a little white wine vinegar and quark in the wok at medium heat.
Add the broth and mix with the white wine vinegar and quark in the wok. Add hot water. Mix well.
Add the chicken pieces, mix and simmer for 2 minutes.
Take the ready mixture from the wok and add spring onions and zest. Serve with rice as a side dish.
6-8 servings - 25 minutes
Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
1kg chicken breast, finely chopped
1 broccoli, cut into small florets
30g Shiitake mushrooms
3 carrots, wafer-thin cut
1 red pepper, diced
150g onions, diced