Spicy vegetables with chicken

Ingredients for 4 servings:

• 30 g mushrooms, Asian, mixed
• 200 g tagliatelle noodles, Asian
• 400 g chicken or turkey
• 3 carrots
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• ½ jar mung bean sprouts or Asian mixed vegetables
• 100 g pineapple (can), chopped
• 1 piece(s) fresh ginger, about the size of a walnut
• 3 tbsp oil (peanut oil)
• 6 tbsp soy sauce
• 6 chili pepper(s), dried
• 1 tbsp sambal oelek
• 1 tbsp peanut butter
• 100 ml meat broth

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the mushrooms in water. Bring a pot of water to a boil and cook the tagliatelle for about 5-7 minutes according to the package instructions. Rinse the noodles in cold water in a colander and drain well. Wash the chicken, pat dry, and cut into bite-sized pieces. Wash and peel the carrots and cut into strips about 3 cm long. Clean, halve, deseed, wash, and also cut the bell peppers into strips. Drain the mung bean sprouts or mixed vegetables. Peel and finely chop the onions and garlic. Clean, wash, and finely chop the snow peas. Drain the pineapple chunks. Peel and finely chop the ginger. Heat the peanut oil in a wok or frying pan. Stir-fry the chicken and ginger for about 4-6 minutes. Add the vegetables, pineapple, squeezed mushrooms, soy sauce, chilies, sambal oelek, and peanut butter, and stir over medium heat until softened. Add the tagliatelle noodles and meat broth to the wok and stir until piping hot. Then remove the wok from the heat, remove the chilies, and serve immediately.