Colorful vegetable pan with chicken breast strips

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 small zucchini
• 10 mushrooms, brown
• 2 sprigs of celery
• ½ fennel
• 8 stalk(s) asparagus, green
• ½ chicory
• 50 g almonds, sliced
• 30 g wild garlic
• 4 spring onions
• some soy sauce
• some curry powder
• n. B. herbs, fresh
• 2 chicken breasts
• some sesame oil or olive oil
• some ginger, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Chop the vegetables into small pieces (I like it a bit more rustic and not too finely). Cut the chicken breast into strips and sear them in a wok or pan with a little oil. After about 2 minutes, reduce the heat slightly and gradually add the vegetables. First the celery and asparagus, after about 2 minutes the bell peppers, zucchini and mushrooms, and after another minute the fennel, chicory, spring onions and wild garlic. Now fold in the almonds and season the whole thing with a little soy sauce, ginger and curry. Add fresh herbs to taste. This dish is, of course, wonderfully versatile. With or without meat, for a more Asian or Mediterranean taste, with passata or coconut milk, etc.