Stir-fried chicken with carrot and shanghai pak choi

Name: stir-fried chicken with carrot and shanghai pak choi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g mie; 1 Scale chicken medallions or 400 g chicken fillet; 2 teaspoons sambal Badjak; 4 tablespoons stir fry oil; 300 g winter carrot; 2 shrubs Shanghai pak choi; 3 bunch onions; 50 g cashew nuts; bag fresh coriander a 15 g

A tasty recipe. The main course contains the following ingredients: poultry, egg noodles, chicken medallions (or 400 g chicken breast), sambal bath jak, stir frying oil, winter carrot, Shanghai pak choi, spring onions, cashew nuts and fresh coriander (a 15 g).

Ingredients

Kitchen Stuff

stir fry

Directions

In pan with plenty of boiling water, prepare according to directions for use.
Halve chicken medallions or cut chicken fillets into pieces.
In a bowl mix chicken pieces with sambal and 3 tbsp stir frying oil.
Slice the carrot thinly and cut it into thin slices.
Cut the lower part of bok choy into strips, roughly cut the leaves.
Colander washing in colander and let it drain.
Brush the onions and cut them into 3 cm pieces.
Roast light brown in dry wok cashew nuts.
Make nuts on plate and lightly sprinkle with salt.
Remove chicken pieces with marinade in hot woks.
On high heat chicken already shoveling 3 min.
Carrot for 1 min.
Gently prepare the leaves and the spring onions and stir-fry for a further 2-3 minutes, until the packs are glassy and the leaves have shrunk.
Season to taste with salt.
Carefully cut coriander leaves.
Drain in colander and transfer to hot bowl.
Combine the remainder of stir-fry oil and coriander.
Make cashew nuts by chicken-vegetable mixture.
Serve with noodles..