Chicken Breast with Wok Vegetables

Ingredients

• 400 g chicken breast fillet
• 1 vegetable onion
• 2 red bell peppers
• 1 Zucchini
• 200 g broccoli
• 100 g baby corn
• 1 bunch spring onions
• Salt
• pepper (from grinder)
• 2 tbsp sesame oil
• 1 Garlic clove
• 1 tsp Dayong spice mix (Chinese spice blend)
• 4 tbsp soy sauce
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Cut the chicken breast fillet into bite‑sized pieces. Wash, trim, halve, seed and remove white membranes from the bell peppers, then cut into pieces. Peel and slice the onion into thin rings. Wash and drain the zucchini and broccoli. Halve the zucchini and slice; break the broccoli into small florets. Slice the spring onions at a slight angle. Peel and finely chop the garlic.

2. 2.

   Heat 1 tbsp oil in the wok and brown the meat. Remove, add another tbsp oil to the wok and stir‑fry the vegetables. Return the meat, mix everything together and season with soy sauce and Dayong spice mix. Sprinkle sesame seeds on top and serve immediately.