Stir‑fry Vegetables with Chicken

Ingredients

• 2 carrots
• 1 red bell pepper
• 200 g Broccoli florets
• 150 g sugar snap peas
• 1 Garlic clove
• 1 ginger piece (about 2 cm)
• 2 chicken breast fillets (skinless, boneless)
• 1 tbsp Sunflower oil
• 2 tbsp Light soy sauce
• 2 tbsp fish sauce
• 1 tsp Cornstarch
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the carrots and slice them into thin rounds.

2. 2.

   Clean the bell pepper, quarter it, remove seeds and white membranes, wash, and cut into thin strips.

3. 3.

   Wash the broccoli florets, drain, and cut smaller if needed.

4. 4.

   Wash the sugar snap peas and trim ends.

5. 5.

   Peel and finely chop the garlic.

6. 6.

   Peel and finely chop the ginger.

7. 7.

   Slice the chicken breast crosswise into thin pieces.

8. 8.

   Heat a wok or large pan, add oil and quickly stir‑fry the chicken until browned on all sides; remove and set aside. Add garlic and ginger, stir for about 1 minute, then add vegetables, stir briefly, cover and steam for about 4 minutes. Mix cornstarch with one cup of water, pour into the wok, stir until it thickens. Return the chicken to the pan and season with salt, pepper, soy sauce and fish sauce.

9. 9.

   Serve with rice.