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🍽️ Chicken Vegetable Pan

245 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 1 bunch coriander
• soy sauce
• 3 garlic cloves
• 1 bell pepper
• 1 bell pepper
• 1 piece fresh ginger (15 cm)
• 100 g bamboo shoots (from the can)
• 4 spring onions
• sesame oil

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Wash the chicken breast fillets and pat them dry with a kitchen towel.
3. 3. Rub the fillets with the chopped garlic.
4. 4. Sprinkle fresh coriander leaves over the meat.
5. 5. Drizzle 4 to 5 tablespoons of soy sauce over each fillet.
6. 6. Cover the bowl with plastic wrap and let the meat marinate for 30 minutes.
7. 7. Wash the red and green bell peppers.
8. 8. Halve the peppers, remove the core, and cut them into quarters.
9. 9. Cut the pepper quarters into thin strips.
10. 10. Wash the spring onions and remove the dry ends.
11. 11. Slice the spring onions into thin rings.
12. 12. Peel the ginger.
13. 13. Slice the ginger into paper-thin slices or grate it finely.
14. 14. Drain the bamboo shoots.
15. 15. Cut the bamboo shoots into narrow strips.
16. 16. Heat 2 tablespoons of sesame oil in a pan with a heavy lid.
17. 17. Add the marinated fillets along with the marinade to the hot pan.
18. 18. Cover the pan and simmer the meat on low heat for 15 minutes.
19. 19. Turn the fillets once while simmering.
20. 20. Remove the cooked meat from the pan.
21. 21. Cut the fillets into thick strips.
22. 22. Pour the remaining pan contents over the meat strips.

Nutrition per serving

• kcal: 245
• Protein: 33 g · Fett/Fat: 9 g · Carbs: 7 g