Sliced ​​chicken breast fillet

Ingredients for 4 servings:

• 3 chicken breast fillets (approx. 500g), cut into strips
• 2 tbsp spice mix, (wok)
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 1 medium-sized onion(s), finely chopped
• 1 clove(s) garlic, chopped
• 4 carrots, sliced
• 1 pepper(s), red, cut into strips
• 1 yellow pepper(s), cut into strips
• 1 small zucchini, sliced
• 4 spring onions, sliced
• 1 bunch of basil
• some thyme stalks, shredded
• 1 sprig(s) rosemary, finely chopped
• 1 some mango(s), fresh, cut into pieces
• 2 tbsp olive oil
• 2 tbsp tomato paste, triple concentrated
• 1 tsp powdered sugar
• 1 jar white wine, dry
• 200 ml vegetable stock
• 200 ml cream
• 1 pkt. Feta cheese, diced
• Salt and pepper, for seasoning
• 1 pinch of chili salt
• n. B. Cornstarch, mixed with water, for binding

Instructions

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

refined with mango and feta cheese…

Wash the chicken breast fillet and cut into strips, marinate with the wok seasoning, soy sauce, and sesame oil. In the meantime, finely chop the onion and garlic, as well as all the garden herbs. Slice or chop the carrots, bell peppers, and spring onions. Peel the mango and cut some of the fillets into small pieces, setting them aside (you can have the leftover mango for dessert). Heat the olive oil in a large pan and briefly sauté the onion and garlic mixture, then add the marinated, sliced ​​chicken breast fillets, season with salt and pepper, and fry. Remove from the pan and set aside in a separate bowl. Briefly fry the prepared carrots, bell peppers, zucchini, and spring onions with the chopped garden herbs in the pan, then stir in the tomato paste and powdered sugar and caramelize slightly. Deglaze with white wine and reduce the liquid by half. Now add the vegetable stock and cream. Return the meat to the pan and cook on low heat with the lid closed for about 10 minutes. Finally, add the sliced ​​zucchini, mango pieces, and diced feta cheese and continue cooking for another 5 minutes, also with the lid closed. The zucchini should still have a slight bite. If desired, thicken the sauce with a little cold cornstarch. Serve with rice or pasta and a fresh garden salad.