Grilled Chicken Breast with Stir-Fry Vegetables

Ingredients

• 600 g chicken breast fillet (4 fillets)
• 2 limes
• 1 tsp five-spice mix
• 11 tbsp soy sauce
• 300 g Sugar snap peas
• 200 g Zucchini (1 Zucchini)
• 200 g carrots (2 carrots)
• 2 tbsp Rapeseed oil
• 0.5 tsp chili powder
• Salt
• 100 ml Vegetable broth
• 20 g Sesame seeds (2 tbsp)
• 75 g pea shoots

Instructions

1. 1.

   Rinse chicken breast fillets under cold water and pat dry. Wash limes, pat dry, grate the zest and then squeeze out the juice.

2. 2.

   Mix five-spice mix with lime juice, zest and 6 tbsp soy sauce. Marinate the meat for about 15 minutes.

3. 3.

   Meanwhile wash and trim sugar snap peas, zucchini and carrots. Slice zucchini into rounds, cut carrots into thin sticks.

4. 4.

   Heat oil in a wok. Stir-fry sugar snap peas over high heat for 1 minute. Add zucchini and carrot strips and cook for 2 more minutes. Season vegetables with chili powder, 2 tbsp soy sauce and salt. Pour in broth and simmer at medium heat for 5 minutes.

5. 5.

   In the meantime grill chicken breast fillets in a hot grill pan for about 3 minutes on each side. Toast sesame seeds in a dry pan until fragrant.

6. 6.

   Rinse pea shoots under hot water, drain and add them with sesame to the vegetables. Stir and cook for another 2 minutes. Slice grilled chicken and drizzle remaining soy sauce over it. Divide vegetable mixture onto four plates and arrange sliced chicken on top.