Chicken with chard, cherry tomatoes and ginger

Ingredients for 2 servings:

• 300 g chicken fillet(s)
• 400 g chard
• 150 g cherry tomatoes
• 150 ml vegetable stock
• 25 g fresh ginger root
• 30 g peanuts, chopped and roasted
• 1 red pepper
• 1 clove(s) garlic
• 2 tsp cornstarch
• 5 tbsp soy sauce
• 4 tbsp oil
• 2 tsp lemon juice
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the chicken fillet into thin slices. Peel and finely chop the ginger. Finely chop the chili pepper and garlic clove. Mix half of the ginger, garlic, and chili peppers with 1 teaspoon of cornstarch and 2 tablespoons of soy sauce, and mix with the meat. Clean the chard and cut the leaves into 1 cm wide strips and the stems into ½ cm wide strips. Halve the cherry tomatoes. Drain the meat and stir-fry in 2 tablespoons of hot oil in a wok or non-stick pan until browned, then remove. Add the chard stems, the remaining ginger, garlic, and chili peppers to the wok with 2 tablespoons of oil and stir-fry for 3 minutes. Add the chard leaves and tomatoes and stir-fry for a further 1 minute. Mix together the vegetable stock, 3 tablespoons of soy sauce, and 1 teaspoon of cornstarch, then add to the wok along with the meat and bring to a boil. Season with soy sauce, sugar, and 1-2 teaspoons of lemon juice, and serve sprinkled with peanuts. Serve with mint rice. Recipe in my profile.