Ingredients
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1 (2 inch) piece ginger
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1 tbsp sesame oil
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1 clove garlic
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4 skinless boneless chicken breasts, halved lengthwise
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4 tbsp soy sauce
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4 tbsp mirin
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1 tbsp dark brown sugar
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2 red bell peppers
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3 1/2 cups snow peas
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2 tbsp peanut oil
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3 cups fresh shredded cabbage
Steps
1
Grate ginger. Add sesame oil, crushed garlic and mix with ginger in bowl. Add chicken breasts and set covered in fridge, 15 min.
2
Meanwhile, put the soy sauce, mirin and sugar in a small bowl and stir until sugar dissolves.
3
Cut the bell peppers and snow peas into strips.
4
Heat a skillet and add chicken breasts with marinade. Cook until brown, 4 min. Flip chicken breasts and add half soy mixture. Let simmer, 4 min.
5
Heat peanut oil in wok and sauté peppers, snow peas and cabbage until tender, 4 min. Add remaining soy mixture to vegetables, stir-fry for 2 min.
6
Serve the vegetables with the chicken.
