Chicken Strips with Wok Vegetables

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 (canned)
• 50 g goji berries (fresh or dried)
• Salt
• Cayenne pepper

Instructions

1. 1.

   Wash the meat and pat it very dry. Mix the turmeric powder with 4 tbsp peanut oil, soy sauce, and coriander. Peel and finely grate the ginger and add it. Coat the chicken with the Marinade and cover for about 1 hour in the refrigerator.

2. 2.

   Wash, trim, and cut the spring onions into ~3 cm pieces. Wash the pak choi and separate stems from leaves. Cut stems into large chunks; halve or slice leaves into strips (depending on size). Rinse bean sprouts and drain them.

3. 3.

   Cook the meat in a hot grill pan, turning occasionally for about 5 minutes. Heat remaining oil in a wok and stir‑fry the spring onions with pak choi stems for ~4 minutes. Remove the meat from the pan and cut into bite‑sized strips.

4. 4.

   Mix the chicken strips and bean sprouts with the spring onions. Drain corn kernels and combine with goji berries and pak choi leaves. Season everything with salt and cayenne pepper, divide onto bowls, and serve. Pair with rice.