Chicken Vegetable Stir‑Fry

Ingredients

• 1 kg small new potatoes
• 2 carrots
• 1 bunch spring onions
• 150 g cocktail tomatoes
• 2 Zucchini
• 4 sprigs thyme
• 1 bunch Basil
• 2 chicken breast fillets
• 2 tbsp clarified butter
• salt (pepper)

Instructions

1. 1.

   Wash the potatoes and cook them in their skins for 20 minutes, peel while hot, optionally halve.

2. 2.

   Clean, wash and slice the carrots lengthwise into quarters, cut into 3 cm pieces; cut spring onions diagonally into 3 cm wide strips. Halve the tomatoes, slice zucchini into thick rounds. Chop herbs finely. Wash the chicken breast, pat dry, cut crosswise into 1 cm wide strips. Heat 1 tbsp clarified butter and brown the meat, then remove it. Add the remaining butter, fry the potatoes for 5 minutes, turning them.

3. 3.

   Fry for another 3 minutes. Add zucchini, carrots and spring onions, cook together for 3 minutes. Then stir in the meat, tomatoes and herbs, sauté briefly and season with salt and pepper.