Chicken with Vegetables

Soak the mushrooms in cold water. Cut the chicken breasts into 1 cm cubes and place into a marinade mixture of 3 tbsp. soy sauce and sherry. Allow to marinate for about 2 hours. After removing the ribs from the Chinese cabbage, cut into small rectangular pieces. Wash and cut the larger mange-tout peas in half, leave the smaller ones whole. Chop the celery stalk and bamboo sprouts into small pieces. Halve the cherry tomatoes, finely chop the garlic clove and grate the ginger root. Mix the cornflour with one tbsp. of sake, stirring until it is smooth. Heat 1 tbsp. of the peanut oil in the wok, add the ginger and garlic and stir. Next add the Chinese cabbage, the drained mushrooms and the celery and stir-fry for 1 to 2 minutes. Pour 4–5 tbsp. chicken broth to the mixture and cook further. The vegetables should remain crispy. Take the mixture out of the wok. Heat 1 tbsp. oil in the wok and add the chicken breast cubes. Allow to cook for 1 minute and then sprinkle with 1 tbsp. of the sake. Add the vegetables, mange-tout peas and cherry tomatoes and allow to heat through. Add the cornflour mixture and stir until it thickens. Drizzle the chicken stock little by little into the sauce until smooth. Season with 3 tbsp. soy sauce, pepper and sugar to taste.

Tip:
Best served with rice or with very fine noodles.

Marinating time: 2h
Preparation time: 30 mins
Per portion: 1260 kJ / 301 kcal