Chicken Saute with Fresh Ginger

Name: Chicken Saute with Fresh Ginger (Sauté de poulet Mikado)
Cuisine: French
Ingredients: 500 g (1 lb, 2 oz) chicken meat, skinned, boned and cut into cubes (both white and brown meat); 50 g (2 oz) red pepper, seeded and sliced; 50 g (2 oz) green pepper, seeded and sliced; 50 g (2 oz) carrots, thinly sliced; 100 g (4 oz) leeks, thinly sliced; 200 g (7 oz) beansprouts; 20 g (¾ oz) fresh ginger root peeled and thinly sliced; 30 ml (2 tbsp) soya sauce; 20 ml (4 tsp) wine vinegar; 10 ml (2 tsp) cornflour; 200 ml (7 fl. oz) white chicken stock; freshly ground pepper

Sauté de poulet Mikado

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

500 g (1 lb, 2 oz) chicken meat, skinned, boned and cut into cubes (both white and brown meat)

Europe
Switzerland
France
Main course

Method

Season the chicken with pepper and sauté in a non-stick frying pan for about 3 minutes, stirring frequently, until coloured on all sides.
Remove from the pan and keep warm.
Sauté the peppers and carrots for 2 minutes in a non-stick pan.
Add the leeks and beansprouts and sauté for 30-45 seconds longer.
Stir in the ginger, soya sauce a