Asian chicken breast

Ingredients for 4 servings:

• 400 g chicken breast
• 100 g sugar snap peas
• 100 g soy sprouts
• 1 carrot(s)
• 1 bell pepper(s), red
• ½ stalk(s) leek
• 2 stalk(s) spring onion(s)
• 2 tbsp sesame oil
• 3 tbsp spice mix (Garam Masala)
• 1 tsp soy sauce, light
• 1 tbsp sesame oil
• 100 ml sauce (sweet plum sauce)
• 1 tsp chili sauce, hot
• 100 ml coconut milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

super aromatic chicken

Cut the chicken breast fillet into strips. Mix the marinade from the plum sauce, sesame oil, soy sauce, chili sauce, coconut milk, and garam masala and marinate the meat in it. Slice the leek and spring onions into rings. Thinly slice the peeled carrot and dice the bell pepper. Halve the snow peas. Then, stir-fry the marinated chicken breast fillet in sesame oil in a wok for 2 to 3 minutes, stirring constantly, and then remove from the pan. Then, fry the carrot and bell pepper. Stir for 1 minute, then add the leek and spring onion and stir for another minute. Then add the meat again, along with the snow peas and sprouts, and stir in the marinade. Continue stirring over low heat for about 2 minutes. Then transfer to a platter and serve quickly. Serve with rice. This recipe is easy to vary. You can also use shrimp, for example, or other vegetables.