Ingredients
For 4 portions
For the chicken
500g
Chicken breast fillet, cut into strips
30ml
Soy sauce
2tbsp
Corn starch
1tsp
Curry powder
Salt
White pepper
3tbsp
Peanut oil
For the vegetable sauce
125
QimiQ Sauce 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 starch
40ml
Soy sauce
Salt
White pepper
Preparation
- Mix the soya sauce, corn starch, curry powder, salt and pepper together and use to marinate the chopped chicken for approx. 30 minutes.
- Fry the chicken in the peanut oil. Remove from the pan and keep warm.
- 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.
- Stir the corn starch 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.
- Add the chicken to the vegetable sauce. Season with salt and pepper and finish with the QimiQ Sauce Base.
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