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Wok Lemon Chicken | Crispy & Tender in 15 Min.
(0)
20 min
Quick
Knuspr-Küche
Saftiges Hähnchenbrustfilet in samtig-glänzender Zitronensauce mit frischem Ingwer, Knoblauch und knackiger Paprika aus dem heißen Wok. Ein asiatischer Wok-Klassiker in unter 20 Minuten!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for about 10–12 minutes, then keep warm.
Pat the chicken breast fillet dry and cut into bite-sized, thin strips. Thoroughly mix with half of the cornstarch (10 g) and 1 tbsp soy sauce in a bowl (velveting method) so that the meat stays especially tender during frying.
Rinse the organic lemon with hot water, finely grate some zest, and squeeze out all the juice. Peel and finely chop the garlic and ginger. Deseed the bell pepper and cut into thin strips. Wash the spring onions and slice diagonally into rings, separating the white parts from the green.
Chef's tip
Tip for maximum gloss: Tossing the meat with starch beforehand ('velveting') ensures the signature tender texture just like at your favorite restaurant. For extra heat, stir-fry a pinch of chili flakes or thinly sliced fresh chili along with the vegetables.
30 min
Under an hour
