Asian chicken and vegetables with peanut sauce from the wok

Ingredients for 4 servings:

• 500 g chicken breast
• 2 tbsp sesame oil
• 2 garlic cloves
• 2 tsp ginger
• 500 g vegetables (Asian, frozen)
• 2 m.-large egg whites
• 3 tbsp cornstarch
• 1 tsp salt
• 1 tsp soy sauce
• 3 tbsp peanut butter, crunchy
• 3 tbsp water
• 1 tbsp soy sauce
• 1 tbsp rice vinegar

Instructions

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

Wash the meat, pat dry, and cut into strips. In a bowl, whisk the two egg whites with the cornstarch, the teaspoon of salt, and the teaspoon of soy sauce until smooth, then add the meat strips and mix well with the marinade. Add the sesame oil to the wok and cook the now marinated meat strips until crispy and brown. Remove the cooked meat from the wok and set aside. Add more sesame oil to the wok and press in the garlic cloves. Add the ginger and the Asian vegetables and cook for about 5 minutes. In the meantime, mix the peanut butter with the hot water, the tablespoon of soy sauce, and the rice vinegar until smooth, then return to the wok along with the fried meat strips. Heat briefly and serve with rice.