Vegetable pan with chicken breast fillet

Ingredients for 4 servings:

• 350 g chicken breast fillet(s)
• 4 tbsp soy sauce
• 2 onions
• 500 g broccoli, possibly frozen
• 300 g carrot(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 250 g mushrooms
• 1 jar mung beans or bamboo shoots
• 200 ml vegetable stock
• salt and pepper
• 1 chili pepper(s), optional
• possibly garlic
• possibly ginger
• possibly curry powder

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 50 minutes

Cut the chicken fillet into thin strips and marinate in the soy sauce for 2 hours. Cut the onions into rings, the carrots into sticks, and the bell peppers and mushrooms into strips. Cook the broccoli (frozen if desired) in water. Brown the chicken with oil in a wok or large pan. Season with salt and pepper, remove from the pan, and set aside. Sauté the vegetables in the remaining oil, starting with the onions, then adding the carrots and bell peppers, and finally the mushrooms, adding a clove of garlic or chili pepper to taste. Sauté everything for about 5 minutes, then add 200 ml of vegetable stock and simmer covered for 10 minutes, stirring occasionally. Then add the chicken, broccoli, and mung beans (or bamboo shoots). Season to taste with salt, pepper, ginger (dry) or curry powder, and soy sauce. Serve with rice or noodles. 220 kcal per serving.