Spicy Chicken with Wok Vegetables

Ingredients

• 600 g chicken breast fillet (pre‑cooked)
• 2 cm fresh ginger
• 1.5 tbsp coarse mustard
• 3 tbsp Lime juice
• 1 tsp liquid honey
• vegetable oil
• Salt
• ground pepper
• 200 g Green beans
• 300 g carrots
• 150 ml Vegetable broth
• 200 g Cherry tomatoes

Instructions

1. 1.

   Wash and pat the meat dry. Peel and finely grate the ginger. Mix with mustard, lime juice, honey, and 3 tbsp oil; season with salt and pepper. Rub the mixture onto the meat and let marinate for about 30 minutes.

2. 2.

   Meanwhile wash, trim, and blanch the green beans in boiling salted water for about 6 minutes. Drain, shock in cold water, and dry well. Peel the carrots, quarter lengthwise, and cut into 5 cm pieces. Wash and halve the tomatoes.

3. 3.

   Remove excess marinade from the meat and sear it all over in a hot wok until browned. Reduce heat and cook through. Slice into strips. Add carrots and beans to the wok, stir‑frying occasionally. Pour in broth and simmer for about 5 minutes on medium heat. Add tomatoes, chicken, and remaining marinade; season with salt and pepper, garnish with parsley, and serve.