← All recipes

🍽️ Wok Pan with Chicken and Colorful Vegetables

317 kcal · 30 min · 4 servings

Ingredients

• 800 g Pak Choi
• 2 red bell peppers
• 250 g shiitake mushrooms
• 500 g chicken breast fillet
• salt
• pepper (from the mill)
• 5 tbsp toasted sesame oil
• 2 tbsp teriyaki sauce
• 1 tbsp lime juice
• 1 pinch chili powder (to taste)

Instructions

1. 1. Wash the pak choi thoroughly and cut it into bite-sized pieces.
2. 2. Wash the bell peppers, halve them, remove the seeds and white inner membranes, and slice the flesh into thin strips.
3. 3. Clean the mushrooms, wipe them with a damp kitchen cloth, and halve them.
4. 4. Wash the chicken breast, pat it dry with kitchen paper, and cut it into bite-sized strips.
5. 5. Season the chicken strips with salt and pepper.
6. 6. Heat sesame oil in a wok or a large frying pan.
7. 7. Fry the chicken strips over high heat for 2 to 3 minutes, stirring constantly.
8. 8. Add the halved mushrooms to the pan and cook them for about one more minute.
9. 9. Add the pepper strips to the pan.
10. 10. Deglaze the vegetables with teriyaki sauce and lime juice.
11. 11. Season the pan with chili powder to taste.
12. 12. Bring a large pot of salted water to a boil.
13. 13. Blanch the pak choi (cook briefly in boiling water) in the salted water for about 2 minutes.
14. 14. Remove the pak choi with a slotted spoon and let it drain.
15. 15. Serve the chicken pan in small bowls.
16. 16. Add the blanched pak choi and serve the dish with chopsticks.

Nutrition per serving

• kcal: 317
• Protein: 34 g · Fett/Fat: 15 g · Carbs: 14 g