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easy &quick

Strips of Chicken in Vegetable Sauce

QimiQ Benefits

  • Problem-free reheating possible
  • Creamy indulgent taste with less fat
  • Alcohol stable and does not curdle
  • Enhances the natural taste of added ingredients

Minutes

25

Difficulty

easy

Strips of Chicken in Vegetable Sauce
Strips of Chicken in Vegetable Sauce

Ingredients

For 4 portions

  • For the chicken

  • 500g

    Chicken breast fillet, cut into strips

  • 30ml

    Soya sauce

  • 2tbsp

    Corn flour / starch

  • 1tsp

    Curry powder

  • Salt

  • White pepper

  • 3tbsp

    Peanut oil

  • For the vegetable sauce

  • 125

    QimiQ Cream Base

  • 2tbsp

    Sunflower oil

  • 1

    Onion(s), finely shredded

  • 1

    Garlic clove(s), finely chopped

  • 150g

    Leek, finely sliced

  • 100g

    Carrot(s), sliced

  • 150g

    Leaf spinach, cut into strips

  • 50ml

    Dry white wine

  • 350ml

    Clear vegetable stock

  • 1tbsp

    Corn flour / starch

  • 40ml

    Soya sauce

  • Salt

  • White pepper

Preparation

  1. Mix the soya sauce, corn flour, curry powder, salt and pepper together and use to marinate the chopped chicken for approx. 30 minutes.
  2. Fry the chicken in the peanut oil. Remove from the pan and keep warm.
  3. For the vegetable sauce, heat the oil. Sauté the onion, garlic and vegetables, stirring constantly. Reduce the heat, douse with the white wine and vegetable stock.
  4. Stir the corn flour into the soya sauce and stir into the sauce. Cook for a further 5 minutes over low heat until the vegetable is firm to the bite.

  5. Add the chicken to the vegetable sauce. Season with salt and pepper and finish with the cold QimiQ Cream Base (previously QimiQ Sauce Base).

Some doughy looking food

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