Chicken with Wok Vegetables

Ingredients

• 280 g chicken breast fillet (2 fillets)
• 2 stalks lemongrass (white part only)
• 6 Spring Onions
• 2 carrots
• 1 Zucchini
• 1 yellow bell pepper
• 150 g snow peas
• 200 g Napa cabbage
• 200 g Broccoli florets
• 10 g ginger (1 piece)
• 1 Garlic clove
• 2 tbsp peanut oil
• 10 g sesame seeds (1 tbsp)
• 30 g almond kernels (2 tbsp)
• 3 tbsp light soy sauce
• chili flakes
• 20 g basil (1 bunch)

Instructions

1. 1.

   Rinse the chicken under cold water, pat dry and slice into strips. Wash, trim and cut lemongrass and spring onions into diagonal rings. Peel carrots and cut into sticks. Wash zucchini, trim, halve lengthwise and slice. Wash bell pepper, halve, trim and cut into strips. Wash snow peas, trim and cut diagonally in half. Wash cabbage, trim and cut into fine strips. Wash broccoli and drain well.

2. 2.

   Peel and finely chop ginger and garlic; mix with chicken strips. Heat oil in a wok and stir‑fry the chicken mixture over high heat for about 1 minute. Push to the side and add carrots with broccoli, cooking for about 1 minute. Continue pushing aside and briefly stir‑fry the remaining vegetables. Once all ingredients are in the wok, add sesame seeds and almonds, season with soy sauce and chili flakes, and cook everything together for 2–3 minutes.

3. 3.

   Meanwhile wash basil, shake dry and pluck leaves. After cooking, fold the basil into the chicken and vegetable pan. Serve the wok chicken with vegetables immediately.