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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Boned/skinned chicken breast; cut into chunks |
| 1/2 x ca. 450 g | cabbage chopped |
| 1 klein | squash sliced |
| 1/3 gross | Zucchini; julienned, about |
| 2 | cloves garlic minced |
| 1 klein | Onion chopped |
| 1/4 Tasse | soy sauce |
| 2 Esslöffel | Lime juice; up to 3 |
| 1/2 Teelöffel | Ground ginger or equivalent fresh; minced |
| 2 Esslöffel | Tuong Ot; (or similar) Chili Garlic Sauce |
| 1 Esslöffel | vegetable oil |
| 1 Esslöffel | sesame oil |
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Combine soy sauce, lime juice and ginger. Put chicken chunks in a bowl, pour soy mixture over them, and marinate, refrigerated, about 1/2 hour or more.
In a wok, heat 1 tbsp. Vegetable oil over medium heat. Add garlic; stir-fry about 30 seconds. Add onion and cook until just translucent.
Remove chicken pieces from marinade (reserve) and add to wok in small batches; brown and remove. Add sesame oil and cabbage and cook about 5 minutes or until cabbage is tender.
Add zucchini, squash, browned chicken pieces and reserved marinade. Cook about 4 more minutes or until chicken is just done; add chile garlic sauce and stir well to distribute. Serve over steamed white rice.
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