Wok dish with chicken

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 onion(s), red
• 3 spring onions
• 2 cloves garlic
• 2 bell peppers, red and yellow
• g sugar snap peas
• g mushrooms, frozen or fresh
• 1 jar mung bean sprouts
• Soy sauce
• Ginger
• Paprika powder
• turmeric
• salt and pepper
• curry powder
• chili powder

Instructions

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

Blanch the snow peas in boiling salted water for about 2-3 minutes, then refresh in cold water. Finely chop the spring onions, onions, and garlic. Wash the bell peppers and cut into very thin strips. Drain the sprouts in a sieve. Thinly slice the mushrooms. Wash the chicken, pat dry with kitchen paper, and cut into bite-sized pieces. Briefly sear the meat in a wok or pan and remove from the pan. Then add the vegetables to the wok and after about 2 minutes add the meat back in. Season to taste with ginger, paprika, turmeric, soy sauce, salt, pepper, curry, and chili. Serve with fried Chinese egg noodles or rice. Tip: You can also add bamboo shoots or lemongrass; lemon zest also livens up the dish.