Boiled Chicken with Vegetables

Ingredients

• 250 g boiled chicken (boneless)
• 1 tbsp soy sauce
• 1 green bell pepper
• 1 large onion
• 2 carrots
• 1 Garlic clove
• 1 tbsp Cornstarch
• 2 tbsp water
• 1 tbsp Rapeseed Oil
• Salt
• celery stalks (cut crosswise into ~1 cm strips)
• 1 cup mung bean sprouts
• broth

Instructions

1. 1.

   Slice the chicken thinly. Marinate in soy sauce for 15 minutes. Halve the green pepper and remove seeds; cut into 2½ cm squares. Cut the onion lengthwise into ~½ cm thick slices. Slice carrots diagonally into ¼–½ cm thick rounds. Crush the garlic. Whisk cornstarch with water.

2. 2.

   Heat oil in a wok or large skillet, briefly sauté garlic with salt. Add celery and stir for 1 minute, then add pepper and carrots. Stir another minute, then add mung bean sprouts and cook while stirring constantly. Add onion and stir for one more minute. Add the sliced chicken and quickly stir until heated through. Pour in broth and bring to a boil. Drizzle the cornstarch mixture over the chicken. Stir until sauce thickens. Serve immediately.