🍽️ Asian-style chicken strips with colorful vegetables

Name: Asian-style chicken strips with colorful vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets (approx. 140 g each); 1 red onion; 2 red bell peppers; 250 g baby corn; 400 g broccoli; 1 handful baby spinach; 1 tsp peppercorns; 4 tbsp olive oil; salt

392 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets (approx. 140 g each)
1 red onion
2 red bell peppers
250 g baby corn
400 g broccoli
1 handful baby spinach
1 tsp peppercorns
4 tbsp olive oil
salt

Instructions

1. Rinse the chicken breasts under running water and pat them dry with a kitchen towel.
2. Cut the chicken breasts into strips about half a centimeter thick.
3. Peel the onion and cut it in half.
4. Cut the onion halves into thin strips.
5. Wash the bell peppers and remove the inside with the seeds.
6. Cut the bell peppers into strips as well.
7. Wash the corn cobs and cut them in half lengthwise.
8. Wash the broccoli and remove any tough stem material.
9. Divide the broccoli into small florets if necessary.
10. Bring a pot of salted water to a boil.
11. Add the broccoli to the boiling water for about three minutes until it is tender-crisp.
12. Remove the broccoli from the water immediately and rinse it with cold water to stop the cooking process.
13. Let the broccoli drain well.
14. Wash the spinach and remove any tough stems.
15. Let the spinach drain well.
16. Crush the peppercorns coarsely in a mortar.
17. Season the chicken strips with the ground pepper and salt.
18. Heat two tablespoons of oil in a frying pan.
19. Fry the chicken strips sharply on both sides.
20. Remove the fried chicken strips from the pan.
21. Let the chicken strips rest for one to two minutes until they are fully cooked.
22. Fry the onion strips and corn cobs in the remaining hot oil for about two minutes.
23. Lightly salt the vegetables.
24. Add the pepper strips and broccoli to the pan.
25. Fry the vegetables together for another two minutes.
26. Stir the spinach into the vegetables.
27. Season the entire dish with salt.
28. Distribute the vegetables onto the plates.
29. Place the chicken strips on top of the vegetables.
30. Serve the dish immediately.

Nutrition per serving

kcal: 392
Protein: 54 g · Fett/Fat: 13 g · Carbs: 14 g