Roasted chicken breast with ginger and vegetables

Ingredients for 4 servings:

• 4 chicken breasts
• 4 spring onions, chopped
• 2 carrots, cut into strips
• 2 ½ cm ginger root, peeled, finely chopped
• 1 tbsp rapeseed oil
• 2 clove(s) garlic, chopped
• 1 stalk(s) Celery, sliced
• 1 bell pepper(s), yellow, cut into strips
• 1 red bell pepper(s), cut into strips
• 100 g soy sprouts
• 100 g bamboo shoots
• 2 tbsp soy sauce
• 2 tbsp lemon juice
• 2 lemon(s), untreated, zest
• ½ tsp chili powder
• some chives for garnishing
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chinese wok dish

Wash the chicken breast and cut into strips. Combine all the vegetables with garlic, soy sauce, lemon juice, the zest of 1-2 lemons, chili powder, and salt. Then, fry the chicken strips in rapeseed oil in a wok, add the vegetables, and continue frying briefly (not too long, so they retain their crispness). Serve warm, garnished with chives.