Asian chicken stir-fry with bacon and sweet fried potatoes

Ingredients for 2 servings:

• 2 chicken breast fillets
• Chicken seasoning
• 200 g mushrooms, brown
• 1 m.-large zucchini
• 1 onion(s)
• 220 g sweet potatoes
• 1 large bell pepper
• 50 g belly bacon or snack bacon
• 100 g sprouts
• dash of soy sauce
• 50 g quinoa (mixed with bulgur)
• 1 tsp butter
• e.g. coconut oil
• e.g. sesame oil
• 1 dashes dressing (balsamic vinegar dressing)

Instructions

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

with quinoa-bulgur mix

Wash the zucchini and bell peppers, and clean the mushrooms with a damp kitchen towel. Peel the onion and sweet potato. Thinly slice the zucchini and sweet potato using a kitchen slicer. Cut the bell peppers into strips, slice the mushrooms, and roughly dice the onion. Wash the chicken breast and pat dry. Trim the meat, dice it, and season with poultry seasoning. Prepare the quinoa and bulgur mix according to the package instructions, then mix with a small knob of butter and keep warm. Fry the onion and bell pepper in coconut oil until translucent, then add the zucchini and cook everything together until the vegetables are nicely browned. Finally, add the mushrooms and cook until soft. Meanwhile, fry the bacon in another pan without any fat, then remove from the pan and set aside. In the same pan with the cooking residue, slowly fry the sweet potato slices over medium heat. Add sesame oil if necessary. Cover and sauté the sweet potatoes over medium heat until soft. Stir frequently, then add the bacon back in and keep everything warm. Remove the vegetables from the other pan and briefly sear the diced chicken. Add the sprouts and, after a short time, deglaze with a generous splash of soy sauce. Add the vegetables back in and sauté everything together for another 5 minutes over medium heat, until the chicken is cooked through. (Be careful not to overcook it, so the meat doesn’t become too dry.) Finally, if you like, you can drizzle a little balsamic dressing over the Asian chicken when serving. It looks great and is also a taste highlight. The entire dish, including both side dishes, has 940 kcal.