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🍽️ Quick Chicken and Vegetable Stir-Fry

241 kcal · 30 min · 4 servings

Ingredients

• 250 g cooked chicken (boneless)
• 1 tbsp soy sauce
• 1 green bell pepper
• 1 large onion
• 2 carrots
• 1 clove garlic
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp rapeseed oil
• salt
• celery stalks (the stalks! cut crosswise into approx. 1 cm wide strips)
• 1 cup bean sprouts
• broth

Instructions

1. 1. Slice the chicken meat into thin pieces.
2. 2. Let the meat marinate in the soy sauce for 15 minutes.
3. 3. Halve the green pepper and remove the seeds.
4. 4. Cut the pepper into approx. 2.5 cm large rectangles.
5. 5. Halve the onion lengthwise and slice it into approx. 0.5 cm thick slices.
6. 6. Slice the carrots diagonally into approx. 0.25 to 0.5 cm thick slices.
7. 7. Crush the garlic.
8. 8. Mix the cornstarch with some water until you have a smooth mixture.
9. 9. Heat the oil in a wok or a large frying pan.
10. 10. Fry the garlic with a pinch of salt for a few seconds.
11. 11. Add the celery and stir-fry it in the pan for 1 minute.
12. 12. Add the pepper and carrots to the pan.
13. 13. Stir-fry everything for another minute.
14. 14. Add the bean sprouts to the pan.
15. 15. Fry the sprouts while stirring constantly.
16. 16. Add the onions.
17. 17. Stir-fry everything for another minute.
18. 18. Add the marinated chicken to the pan.
19. 19. Heat the meat quickly while stirring constantly.
20. 20. Pour in the broth.
21. 21. Bring everything to a boil.
22. 22. Pour the mixed cornstarch over the dish.

Nutrition per serving

• kcal: 241
• Protein: 20 g · Fett/Fat: 12 g · Carbs: 13 g