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🍽️ Wok Chicken with Colorful Vegetables

281 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 1 vegetable onion
• 2 red bell peppers
• 1 zucchini
• 200 g broccoli
• 100 g baby corn
• 1 bunch spring onions
• salt
• pepper (from the mill)
• 2 tbsp sesame oil
• 1 clove garlic
• 1 tsp Dayong spice mix (Chinese spice mix)
• 4 tbsp soy sauce
• 1 tbsp sesame seeds

Instructions

1. 1. Rinse the chicken breast and pat it dry.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Thoroughly rinse the bell pepper.
4. 4. Cut the bell pepper in half lengthwise.
5. 5. Remove the seeds and the white inner membranes.
6. 6. Cut the pepper into small pieces.
7. 7. Peel the onion.
8. 8. Slice the onion into thin rings.
9. 9. Wash the zucchini and the broccoli.
10. 10. Let the vegetables drain well.
11. 11. Cut the zucchini in half lengthwise.
12. 12. Slice the zucchini halves into rounds.
13. 13. Break the broccoli into small florets.
14. 14. Slice the spring onions diagonally into rings.
15. 15. Peel the garlic.
16. 16. Finely chop the garlic.
17. 17. Heat one tablespoon of oil in the wok.
18. 18. Brown the chicken meat in the oil.
19. 19. Remove the meat from the wok and set it aside.
20. 20. Add another tablespoon of oil to the hot wok.
21. 21. Stir-fry the prepared vegetables in the oil.
22. 22. Add the browned chicken back to the vegetables.
23. 23. Season everything with soy sauce and Dayong seasoning.
24. 24. Mix the ingredients well until they are hot.
25. 25. Sprinkle sesame seeds over the dish.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 281
• Protein: 32 g · Fett/Fat: 9 g · Carbs: 17 g