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Asian vegetable stir-fry with chicken breast fillet

updated

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Ingredients for 2 servings:

  • 200 g chicken breast
  • 1 large carrot(s)
  • 3 stalk(s) Celery
  • 1 bell pepper(s), green
  • 3 spring onions
  • 1 piece(s) ginger root, small
  • 1 clove(s) garlic
  • 1 tbsp apple syrup
  • 3 tbsp soy sauce, light
  • 150 ml coconut milk
  • 2 tbsp rapeseed oil
  • 2 tsp sesame seeds

Instructions

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

Low-carb suitable

Dry-toast the sesame seeds in a pan and set aside. Cut the chicken breast fillet into bite-sized pieces. Clean and chop the vegetables, finely dice the garlic and peeled ginger. Heat the rapeseed oil in a pan and fry the chicken breast fillet. After a few minutes, when the meat is almost cooked, add the vegetables, ginger, and garlic and fry. Deglaze with the soy sauce and stir in the apple syrup and coconut milk. Let everything reduce slightly. Serve on two plates and sprinkle with sesame seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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