Chicken with Wok Vegetables

Ingredients

• 280 g chicken breast fillet (2 chicken breast fillets)
• 2 stalks lemongrass (white part only)
• 6 Spring Onions
• 2 carrots
• 1 Zucchini
• 1 yellow bell pepper
• 150 g sugar snap peas
• 200 g Napa cabbage
• 200 g Broccoli florets
• 10 g ginger (1 piece)
• 1 Garlic clove
• 2 tbsp peanut oil
• 10 g sesame (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 and trim lemongrass and spring onions, then cut diagonally into thin rings. Peel carrots and cut into sticks. Wash zucchini, trim, halve lengthwise and slice. Halve bell pepper, trim and cut into strips. Wash sugar snap peas, trim and cut diagonally in half. Wash napa cabbage, trim and cut into fine strips. Wash broccoli florets and drain well.

2. 2.

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

3. 3.

   Wash basil, shake dry and pluck leaves. After cooking, fold basil into the chicken‑vegetable mix. Serve the wok dish hot.