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🍽️ Chicken with Green Vegetables from the Wok

303 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet (skinless and boneless)
• 10 g fresh ginger
• 2 garlic cloves
• 60 g spring onions
• 150 g green beans
• 120 g green bell peppers
• 80 g snow peas
• 80 g celery stalks
• 80 g frozen peas
• 1 green chili pepper
• 150 ml poultry stock
• 2 tbsp sweet chili sauce
• 2 tbsp light soy sauce
• salt
• pepper
• 0.25 tsp cornstarch
• 1 tbsp finely chopped coriander leaves
• 2 tbsp peanut oil
• coriander leaves (for garnish)

Instructions

1. 1. Cut the chicken meat into cubes of approx. 1 to 1.5 cm.
2. 2. Peel the ginger and the garlic clove.
3. 3. Finely dice the ginger and garlic.
4. 4. Clean the spring onions.
5. 5. Cut the spring onions diagonally into approx. 3 cm pieces.
6. 6. Remove the ends of the beans.
7. 7. Cut the beans into approx. 3 cm long pieces.
8. 8. Quarter the bell pepper.
9. 9. Remove the stem base, seeds, and white membranes of the bell pepper.
10. 10. Cut the flesh of the bell pepper into thin strips.
11. 11. Remove the ends of the snow peas.
12. 12. Leave the snow peas whole or halve them crosswise, depending on size.
13. 13. Clean the celery stalks.
14. 14. Remove any fibers from the celery stalks if present.
15. 15. Cut the celery stalks crosswise into thin slices.
16. 16. Halve the chili.
17. 17. Cook the vegetables in the wok for 2 to 3 minutes.
18. 18. Shake the wok occasionally while cooking.
19. 19. Taste the dish again and adjust seasoning.
20. 20. Stir in the chopped coriander leaves.
21. 21. Plate the dish.
22. 22. Garnish the dish with coriander leaves.
23. 23. Serve the dish.

Nutrition per serving

• kcal: 303
• Protein: 42 g · Fett/Fat: 9 g · Carbs: 13 g