Asian vegetable stir-fry with chicken breast

Ingredients for 2 servings:

• 1 large onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger, to taste
• 400 g chicken fillet(s)
• 3 m.-sized carrot(s)
• 1 small zucchini
• 2 medium-sized bell peppers
• 1 jar mung bean sprouts
• 4 leaves of Chinese cabbage
• Soy sauce
• Salt
• pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and chop the onion, garlic, and ginger, then fry lightly in a pan with a little oil. Then add the chicken breast fillet, which has been cut into strips. Brown it and season with salt, pepper, and paprika. Drizzle with about 1-2 tablespoons of soy sauce and set the meat aside in a bowl. Peel and chop the carrots and zucchini (for an Asian look, I like to cut it into strips). Chop the bell peppers and Chinese cabbage as well, and sauté them in the pan with a little water until tender. Now add the mung bean sprouts and season with salt and pepper. Finally, pour 2-3 tablespoons of soy sauce over the vegetables and mix with the chicken breast. Rice goes perfectly with this vegetable stir-fry.