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🍽️ Wok Chicken Strips with Colorful Vegetables

386 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 1 tsp ground turmeric
• 6 tbsp peanut oil
• 3 tbsp dark soy sauce
• 2 tbsp chopped coriander leaves
• 20 g ginger
• 8 spring onions
• 2 pak choi
• 2 handfuls bean sprouts
• 250 g corn kernels (jar)
• 50 g goji berries (fresh or dried)
• salt
• cayenne pepper

Instructions

1. 1. Rinse the chicken strips under cold running water.
2. 2. Pat the chicken dry thoroughly with kitchen paper.
3. 3. Mix the turmeric powder with four tablespoons of peanut oil, the soy sauce, and the coriander in a bowl.
4. 4. Peel the ginger and grate it finely.
5. 5. Add the grated ginger to the marinade and stir everything well.
6. 6. Brush the chicken strips evenly with the marinade.
7. 7. Cover the bowl and place it in the refrigerator for about one hour to marinate.
8. 8. Wash the spring onions and cut them into pieces about three centimeters long.
9. 9. Wash the pak choi and carefully separate the stems from the leaves.
10. 10. Cut the pak choi stems into coarse pieces.
11. 11. Halve the pak choi leaves or cut them into strips depending on their size.
12. 12. Rinse the bean sprouts briefly and let them drain well.
13. 13. Preheat a grill pan over high heat.
14. 14. Fry the marinated chicken in the hot pan for about five minutes until cooked through.
15. 15. Heat the remaining oil in a wok.
16. 16. Fry the spring onions together with the pak choi stems for about four minutes, stirring constantly.
17. 17. Remove the chicken from the pan and cut it into bite-sized strips.
18. 18. Add the chicken strips and bean sprouts to the vegetables in the wok.
19. 19. Drain the sweetcorn kernels.
20. 20. Add the sweetcorn, goji berries, and pak choi leaves to the wok.
21. 21. Season the dish with salt and cayenne pepper to taste.
22. 22. Divide the food onto plates and serve hot.
23. 23. Serve with rice on the side.

Nutrition per serving

• kcal: 386
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 18 g