Chicken Vegetable Stir‑Fry

Ingredients

• 500 g chicken breast fillet
• 1 bunch Coriander
• soy sauce
• 3 Garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 1 piece fresh ginger (15 cm)
• 100 g canned bamboo shoots
• 4 Spring Onions
• sesame oil

Instructions

1. 1.

   Peel and finely chop the garlic. Wash, pat dry the chicken breast fillets, rub with garlic, cover with coriander leaves, drizzle 4–5 tbsp soy sauce over each, wrap in foil and marinate for 30 minutes.

2. 2.

   Wash the bell peppers, halve, deseed, quarter, and slice into thin strips. Clean the spring onions, trim, and cut into rings. Peel the ginger and slice very thin or grate. Drain the bamboo shoots and cut into narrow strips.

3. 3.

   Heat 2 tbsp sesame oil in a heavy‑lidded pan. Add the fillets with their marinades, cover, and simmer over low heat for 15 minutes, turning once. When cooked, remove from the pan and slice into thick strips. Set aside the remaining sauce. Add another 2 tbsp oil to the pan. Stir‑fry the bell pepper strips, bamboo strips, spring onions, and ginger over medium heat for 5 minutes, stirring constantly. Add the chicken strips, combine well, and serve in Asian bowls.

4. 4.

   Wash, dry, and roughly chop the coriander. Garnish the dish generously with fresh coriander leaves before serving.