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🍽️ Chicken Strips with Colorful Vegetables
270 kcal · 30 min · 4 servings
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Ingredients
- 500 g Turkey Breast Fillet
- 400 g Napa Cabbage
- 2 Bell Peppers (red and green)
- 1 Stalk Leek (only the white and light green parts)
- 1 Garlic Clove
- 2 cm fresh Ginger
- 3 tbsp Sesame Oil (light)
- 50 ml Rice Wine
- Soy Sauce (light)
- Pepper (from the mill)
- 1 Dash Lime Juice
- Salt
- Cilantro (for garnishing)
Instructions
- 1. Rinse the chicken breast under cold water.
- 2. Pat the meat completely dry with a kitchen towel.
- 3. Cut the chicken breast into thin strips.
- 4. Wash the cabbage thoroughly.
- 5. Remove the hard stems and the tough outer leaf from the cabbage.
- 6. Cut the cabbage into very fine strips.
- 7. Wash the bell peppers and the leek.
- 8. Halve the bell peppers lengthwise.
- 9. Remove the seeds and the white pith from the inside of the peppers.
- 10. Cut the peppers into fine strips as well.
- 11. Peel the garlic.
- 12. Peel the ginger.
- 13. Finely chop the garlic and the ginger.
- 14. Heat 1 to 2 tablespoons of oil in a pan.
- 15. Add the garlic and ginger to the hot oil.
- 16. Sauté the spice briefly until fragrant.
- 17. Add the chopped cabbage, peppers, and leek to the pan.
- 18. Sauté the vegetables together for 1 to 2 minutes.
- 19. Deglaze the vegetables with rice wine.
- 20. Add a little water.
- 21. Cook the vegetables until tender, stirring constantly, for about 5 minutes.
- 22. Season the vegetable mixture with soy sauce.
- 23. Add fresh pepper.
- 24. Add lime juice.
- 25. Heat the remaining oil in a second pan.
- 26. Fry the chicken strips until golden brown.
- 27. Let it fry for about 2 to 3 minutes.
- 28. Season the meat with salt.
- 29. Season the meat with pepper.
- 30. Distribute the vegetables onto the plates.
- 31. Place the chicken strips on top of the vegetables.
- 32. Garnish the dish with fresh coriander.
- 33. Serve the food immediately.
Nutrition per serving
- kcal: 270
- Protein: 35 g · Fett/Fat: 10 g · Carbs: 7 g