Lukewarm vegetable salad with chicken strips

Ingredients for 3 servings:

• 300 g carrot(s)
• 2 bunch spring onions
• 1 serving of soy sprouts or mung bean sprouts (canned or fresh)
• 180 g bamboo shoots
• Oil for frying
• 400 g poultry meat (fillet)
• salt and pepper
• 4 tbsp soy sauce
• 1 lime(s)
• 2 tbsp honey or agave syrup
• 1 tsp fresh ginger, grated
• 2 cloves garlic
• Sambal Oelek
• 4 tbsp sesame oil, toasted, or peanut oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Asian-inspired, low-carb

Peel the carrots, slice them diagonally, and cut them into thin sticks, or use a mandoline or vegetable slicer to cut strips. Clean the spring onions and slice them diagonally into rings. Pour hot water over the fresh sprouts in a bowl and then drain through a sieve. Drain the canned sprouts. Drain the bamboo shoots. Cut the chicken fillet into strips. Heat the oil in a wok or large frying pan and fry the chicken strips, seasoning with salt and pepper. Add the stock to loosen any residue. Add the carrots and simmer gently with the lid on for about 5 minutes. After 3 minutes, add the spring onions. Add the soy or mung bean sprouts and bamboo shoots and heat briefly. Remove the meat and vegetables from the wok with a slotted spoon. Mix the cooking liquid with the soy sauce, lime juice, honey or agave syrup, sesame oil, and ginger. Press in the garlic and season with sambal oelek or chili sauce to taste. Mix everything together and serve lukewarm. If desired, you can season it with additional toasted sesame oil and sambal at the table.