Stir-fried Vegetables with Chicken and Rice Noodles

Ingredients

• 250 g Chicken breast fillet
• 1 Carrot
• 1 red bell pepper
• 1 small zucchini
• 1 yellow bell pepper
• 100 g Sugar snap peas
• 2 tbsp Soy sauce
• Pepper
• 1 tsp five-spice mix
• 1 piece fresh ginger
• 2 tbsp lemon juice
• 1 Garlic clove
• 125 ml Vegetable broth
• 1 tsp Cornstarch
• 2 tbsp wok oil (or sesame oil)

Instructions

1. 1.

   Peel and finely chop the garlic. Peel and grate the ginger finely. Wash the sugar snap peas, trim ends. Wash the bell peppers, deseed and cut into bite-sized pieces. Wash the zucchini, quarter lengthwise and slice. Peel the carrot and slice. Cut the chicken breast into 2-3 cm cubes. Heat oil in a wok, sear the meat, remove and keep warm.

2. 2.

   Then sauté ginger and garlic, add vegetables and stir-fry for about 4 minutes. Return the meat, season with soy sauce, five-spice powder, lemon juice and pepper, pour in vegetable broth. Taste and thicken the liquid by adding a small amount of cornstarch mixed with cold water as desired. Serve with rice noodles.