Chicken stir-fry with vegetables

Ingredients

• 800 g pak choi
• 2 red bell peppers
• 250 g shiitake mushrooms
• 500 g chicken breast fillet
• Salt
• black pepper (freshly ground)
• 5 tbsp toasted sesame oil
• 2 tbsp teriyaki sauce
• 1 tbsp lime juice
• a pinch of chili powder (optional)

Instructions

1. 1.

   Clean and wash the Pak Choi, then cut into bite‑size pieces. Wash the bell peppers, halve them, remove seeds and white membranes, and slice into strips. Clean the mushrooms with a damp kitchen towel, wipe off excess dirt, and halve them. Rinse the chicken breast, pat dry, and cut into bite‑size strips. Season with salt and pepper, then stir‑fry in hot toasted sesame oil in a wok for 2–3 minutes while stirring. Add the mushrooms and cook for another minute. Add the bell pepper strips, pour in teriyaki sauce and lime juice, and stir to combine. If desired, sprinkle chili powder and taste the chicken stir‑fry.

2. 2.

   Blanch the Pak Choi in plenty of salted water for about 2 minutes, then remove with a slotted spoon and drain.

3. 3.

   Plate the chicken stir‑fry with the blanched Pak Choi in small bowls and serve with chopsticks.