Stir‑fry Vegetables with Chicken

Ingredients

• 500 g chicken breast fillet
• 2 tbsp flour
• 1 red bell pepper
• 1 orange bell pepper
• 2 Spring Onions
• 150 g sugar snap peas
• 70 g soybeans
• 20 g sesame seeds
• 7 tbsp soy sauce
• 3 tbsp Sesame oil
• 2 mangoes
• 1 red chili pepper
• honey
• Salt
• Pepper
• chili seasoning

Instructions

1. 1.

   Pat chicken breast fillets dry with vinegar and cut into bite‑size pieces. Season with salt, pepper and a touch of chili. Marinate the seasoned meat in soy sauce for about 20 minutes.

2. 2.

   Wash the bell peppers, deseed and slice into thin strips, optionally halve them. Wash spring onions, remove roots and slice into rings. Wash sugar snap peas and clean. Rinse soybeans under cold water and drain.

3. 3.

   Remove chicken from the marination and briefly coat in flour.

4. 4.

   Heat sesame oil in a wok, quickly sear the chicken and remove it from the wok.

5. 5.

   Add sugar snap peas, bell pepper strips, spring onions and soybeans to the wok one after another. Season the vegetables with salt, pepper and optionally more soy sauce. Add the fried chicken back to the wok and cook briefly until heated through. Adjust seasoning again and sprinkle sesame seeds before serving.

6. 6.

   Peel mangoes and remove cores. Halve the chili pepper, discard seeds and white membranes, then slice into fine strips. Simmer the chopped mango with the sliced chili. Sweeten with a touch of honey if desired.