Ginger chili chicken with Paksoi

Paksoi, which is often dubbed the Pak-Choi, is a kohlart-plant the cruciferous family.

The leafy vegetables comes from Asia and is relocated with the Asians living in Amsterdam to us. It is now grown in Holland.
The spicy, juicy taste of dark green, round and strong corrugated leaves resembles the of Chinakohls and exactly how can he be consumed as salad, so raw, or as cooking vegetables.
Per 100 g, it contains 20 kcal (84 kJoule), as well as a high proportion of vitamin A, B and C and minerals. The included Senf?le have an antibiotic, cleansing, and at the same time germicidal effect - he is worth so a recommendation!

Ginger chili chicken with Paksoi

Preparation time: CA. 45 min.
Calories per serving: 380 kcal

Ingredients for 4 people:

4 Chicken fillets (150 g)
1 walnussgro?es piece ginger
1 red chilli pepper
1 Clove of garlic
2 Tsp of brown sugar
4 TBSP lime juice
4 TABLESPOONS soy sauce
4 TBSP oil
about 600 Paksoi (or Chinese cabbage)
Salt, pepper

Preparation:

Peel the garlic and the ginger, wash and core, and all finely chop the chilli pepper. Give the dice in a bowl and mix the lime juice, sugar, the soy sauce and pepper before you only 2 TBSP oil.

Now, the meat is washed and dry spotted. Heat the remaining oil in a pan and then 6-7 minutes beautiful Brown fry the fillet from both sides.

The Paksoi wash and cut into strips. Some salt water bring to the boil and simmer the cabbage covered for 2 minutes. Then drain.

The meat with the prepared marinade, brush and further fry over low heat for a short time. Finally cut the chicken into slices on a plate with the Paksoi cause, and with some marinade.

As a side dish, for example, rice offers itself.