A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Wok Chicken with Oyster Mushrooms | In 15 Minutes
(0)
15 min
Quick
Knuspr-Küche
Saftiges Hähnchenbrustfilet und aromatische Austernpilze, blitzschnell im Wok scharf angebraten und veredelt mit einer herzhaften Knoblauch-Ingwer-Austernsauce. Ein proteinreicher Wok-Klassiker in nur 15 Minuten servierfertig!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions until tender.
Pat the chicken breast fillet dry and cut across the grain into bite-sized, thin strips. In a small bowl, mix with 1 tbsp soy sauce and the cornstarch (velveting) and let sit briefly.
Clean the oyster mushrooms and tear them into bite-sized strips using your hands. Wash the spring onions and cut into approx. 3 cm pieces, keeping the white and green parts separate. Finely chop the garlic and ginger.
Chef's tip
Tear mushrooms instead of cutting: When you tear oyster mushrooms into strips along the grain with your fingers, they absorb the wok sauce much better than sliced mushrooms.
Very high heat is the key: Sear the meat and mushrooms in batches at maximum temperature so no liquid escapes and the characteristic wok hei aroma develops.
30 min
Under an hour
