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Orange Ginger Chicken from the Wok | Crisp & Fruity in 15 Min.
(0)
18 min
Quick
Knuspr-Küche
Saftige Hähnchenbrustwürfel, knackige Paprika und frische Lauchzwiebeln, blitzschnell im heißen Wok gebraten und glasiert mit einer aromatischen Orangen-Ingwer-Sauce. Feinstes asiatisches Stir-Fry für den schnellen Feierabendgenuss.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillets dry and cut into bite-sized, approx. 2 cm cubes. In a bowl, mix 1 tsp of the cornstarch and 1 tbsp of the soy sauce with the meat and let it rest briefly.
Wash one organic orange with hot water, finely grate approx. 1 tsp of zest, and squeeze both oranges (approx. 100 ml juice). Whisk the juice with the orange zest, the remaining soy sauce, the honey, and the remaining cornstarch until smooth.
Wash, deseed, and cut the bell pepper into strips. Wash the spring onions and cut into approx. 3 cm long pieces, reserving the fresh greens for garnish. Peel and finely chop the ginger and garlic cloves.
Chef's tip
For extra heat, you can fry a finely chopped chili pepper or chili flakes along with the garlic and ginger.
Mise en place is the secret to wok perfection: chop all the ingredients beforehand, as cooking in a hot wok takes only a few minutes.
30 min
Under an hour
