Chicken and Vegetable Stir‑Fry

Ingredients

• 400 g chicken breast fillet
• 400 g Broccoli
• 1 onion
• 4 tomatoes
• 2 EL clarified butter
• 2 TL seasoned broth
• 1 pack mini mozzarella balls
• Salt
• Pepper (freshly ground)
• Chives

Instructions

1. 1.

   Clean, wash, and cut broccoli into florets; blanch in boiling salted water for about 4 minutes, drain, shock in ice water, then dry.

2. 2.

   Slice chicken breast across the grain into strips; season with salt and pepper.

3. 3.

   Peel onion and dice finely.

4. 4.

   Wash tomatoes, trim stems, halve, then cut into wedges.

5. 5.

   Halve mozzarella balls.

6. 6.

   Sauté chicken in 1 EL clarified butter over high heat for 2–3 minutes until browned; remove from pan and set aside.

7. 7.

   Sauté onions in remaining fat until translucent; add broccoli and broth with ½ cup water, cover and cook for about 3 minutes.

8. 8.

   Return chicken and tomatoes to the pan; reheat, then add mozzarella and cover briefly to melt. Sprinkle with chives before serving.