Chicken strips with broccoli and oyster mushrooms from the wok

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 piece(s) ginger root, approx. 10 g
• 2 garlic cloves
• 1 tsp sesame oil, roasted
• 3 tsp sunflower oil
• 1 tbsp soy sauce
• 500 g broccoli
• Salt
• 1 bunch of spring onions
• 300 g oyster mushrooms
• 1 tbsp sunflower oil
• 150 ml vegetable stock
• 1 tbsp soy sauce
• 1 tsp lemon juice
• 50 g peanuts, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the chicken fillets, pat dry, and cut into thin strips. Peel and chop the ginger and garlic. Mix with both oils and soy sauce. Mix with the chicken strips and chill. Clean the broccoli, divide it into florets, and pre-cook in boiling salted water for about 2 minutes. Drain, rinse in cold water, and let cool. Clean the spring onions and cut into pieces. Clean the oyster mushrooms and cut into strips. Brown the meat with the marinade in a hot wok for about 5 minutes, turning occasionally, then remove. Add the vegetables and mushrooms to the wok with oil and cook over high heat for 3 minutes, turning occasionally. Pour in the stock, soy sauce, and lemon juice, add the meat back in, and cook for about another 3 minutes. Season to taste. Roughly chop the peanuts and sprinkle over the top. Serve with rice.