Juicy chicken from the wok

Ingredients for 2 servings:

• e.g. sesame oil
• e.g. sunflower oil
• e.g. soy sauce
• some rice wine
• some honey, liquid
• n. B. cornstarch
• 300 g chicken breast fillet(s)
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), yellow, diced
• 1 small zucchini, cut into half slices
• 2 handfuls of fresh mushrooms, halved or quartered
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

without curry or coconut milk, but with a little honey

Heat the wok, adding sesame and sunflower oil as needed (depending on the material of the wok). Dice the meat. Coat the chicken cubes in cornstarch and fry in the hot oil until golden brown on all sides. Push to the edge. Add the diced onion to the center, fry briefly, and push to the edge. Briefly fry the garlic, mix everything well, and push to the edge. Then do the same with the peppers, zucchini, and mushrooms. Important: Always add a little salt and stir the vegetables immediately – this helps preserve their beautiful color. Starting at the edge, pour in the soy sauce, let it simmer briefly, and mix everything together. Do the same with the rice wine. Finally, drizzle honey over all the ingredients to taste, stir, and simmer with the lid closed for about 5-10 minutes. We serve it with rice, of course.