Sannie's Oriental wok dish with fluffed chicken


Sannie's Oriental wok dish with fluffed chicken

Supplies: (For 4 people)

250 gram wok noodles (cooked according to instructions on the package)
600 gram chicken breast (pre-cooked)
1 red bell pepper (diced)
400 gram chestnut mushrooms (diced)
2 medium onions (shredded)
1 big tablespoon garlic woke convenience
5 tablespoons ketjap media (or 3 manis and 2 asin)
1 tablespoon ginger syrup
1 tablespoon oyster sauce
2 tbsp Conimex five Spice wok sauce
2 tbsp sesame oil
1 tablespoon sambal oelek
1 big tablespoon peanut butter (I'm using Calvé)
1 tablespoon Greensweet erythritol (or just white or brown sugar)
2 vegetable stock cubes (1 to cook and crumble the wok noodles)
1 chicken stock cube (to cook the chicken breast)
salt and pepper from the mill (to taste)
spring outings (cut into rings)

Method of preparation:

Boil water with the chicken stock cube and some freshly ground pepper.

Put the chicken breasts in when it boils, boil again, turn the heat down, put the lid on the pan and cook for 8 minutes. After cooking, drain, cool and fluff apart.

Cook the wok noodles according to instructions on the package, rinse with cold water, sprinkle with some oil and set aside until you have to use.

Sauté the onion and garlic woke ease for a few minutes in the sesame oil.

Add the peppers and mushrooms and add and stir fry for another minute or 3 over half high heat.

Add the peanut butter, the sambal oelek, the ketjap medja, the ginger syrup, the five Spice wok sauce, the Greensweet Stevia sugar and the oyster sauce and stir fry on high heat for another 6 minutes.

Add the fluffed chicken and stir fry for two minutes.

Lastly add the wok noodles and mix together.

Wok well until everything is well warm.

Have a taste and add pepper and/or salt to taste if necessary (I didn't add anything more).

Eat tasty!

 
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