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🍽️ Wok Chicken with Colorful Vegetables

287 kcal · 30 min · 4 servings

Ingredients

• 280 g chicken breast fillet (2 chicken breast fillets)
• 2 stalks lemongrass (only the white part)
• 6 spring onions
• 2 carrots
• 1 zucchini
• 1 yellow bell pepper
• 150 g snow peas
• 200 g Napa cabbage
• 200 g broccoli florets
• 10 g ginger (1 piece)
• 1 clove garlic
• 2 tbsp peanut oil
• 10 g sesame seeds (1 tbsp)
• 30 g almond kernels (2 tbsp)
• 3 tbsp light soy sauce
• chili flakes
• 20 g basil (1 bunch)

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Cut the chicken into thin strips.
3. 3. Wash the lemongrass and spring onions.
4. 4. Remove the tough ends from the lemongrass and the wilted leaves from the spring onions.
5. 5. Slice the lemongrass and spring onions diagonally into thin rings.
6. 6. Peel the carrots.
7. 7. Cut the carrots into small batons.
8. 8. Wash the zucchini.
9. 9. Remove the hard ends of the zucchini.
10. 10. Cut the zucchini lengthwise into thirds.
11. 11. Slice the zucchini pieces.
12. 12. Wash the bell pepper.
13. 13. Halve the bell pepper.
14. 14. Remove the inside of the bell pepper (seeds and ribs).
15. 15. Cut the bell pepper into strips.
16. 16. Wash the snow peas.
17. 17. Remove the stems and strings from the snow peas.
18. 18. Cut the snow peas diagonally in half.
19. 19. Wash the cabbage.
20. 20. Remove the hard cores from the cabbage.
21. 21. Cut the cabbage into thin strips.
22. 22. Wash the broccoli.
23. 23. Let the broccoli drain well.
24. 24. Peel the ginger.
25. 25. Peel the garlic cloves.
26. 26. Finely chop the ginger and garlic.
27. 27. Mix the ginger and garlic with the chicken strips.
28. 28. Heat oil in a wok.
29. 29. Fry the chicken mixture over high heat for about 1 minute.
30. 30. Push the chicken mixture to the side of the wok.
31. 31. Fry the carrots and broccoli in the center of the wok for about 1 minute.
32. 32. Push the vegetables back to the side.
33. 33. Fry the remaining vegetables one by one briefly.
34. 34. Add sesame seeds and almonds to the wok when all ingredients are in.
35. 35. Season the dish with soy sauce and chili.
36. 36. Stir everything and cook for another 2 to 3 minutes.
37. 37. Wash the basil.
38. 38. Shake the basil dry.
39. 39. Pluck the basil leaves from the stems.
40. 40. Fold the basil leaves into the chicken and vegetable mixture after cooking.
41. 41. Serve the wok chicken with vegetables.

Nutrition per serving

• kcal: 287
• Protein: 26 g · Fett/Fat: 12 g · Carbs: 18 g