Colorful Vegetable Stir-Fry with Chicken Breast Fillet

Ingredients

• 1 large zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 2 large carrots
• 250 g Sugar snap peas
• 6 baby corn (pickled in jar)
• 600 g chicken breast fillet (prepped, skinless)
• 2 cm fresh ginger
• 1 Garlic clove
• 2 tbsp soy oil
• light soy sauce
• pepper (ground)
• rice vinegar
• 1 tbsp freshly chopped coriander

Instructions

1. 1.

   Wash, trim, and cut the vegetables into bite-sized pieces. Wash, pat dry, and slice the chicken into thin strips. Peel and finely chop the ginger and garlic.

2. 2.

   Heat the oil in a wok and sear the chicken until browned on all sides. Remove and set aside. Add the vegetables with ginger and garlic to the wok, stir-frying occasionally. Return the chicken and season with soy sauce, pepper, and rice vinegar. Mix in fresh coriander, adjust seasoning, and serve.