Asian wok dish with marinated chicken breast

Ingredients for 2 servings:

• 300 g skinless chicken breast
• 1 tbsp ginger, peeled, grated
• 3 tbsp soy sauce
• 3 tbsp oil (sesame oil)
• 2 cloves garlic, peeled, grated
• 1 red bell pepper(s), cut into strips
• 1 zucchini, cut into cubes
• 250 g mushrooms, sliced
• 2 carrots, sliced
• 200 g noodles (Asian egg noodles, e.g. Mie noodles)
• 1 onion(s), finely chopped
• 2 tbsp oil, neutral (rapeseed oil or sunflower oil)
• 4 tbsp water
• 3 tbsp oyster sauce or fish sauce
• 1 tbsp maple syrup, to taste
• 1 chili pepper(s), dried, crumbled

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

About 1-2 hours before preparing the dish, I marinate the chicken. To do this, I first clean the chicken breast and cut it into fine strips. Then I grate the ginger and garlic and put everything in a freezer bag along with the meat. Next, I add the soy sauce and sesame oil. I tie a knot in the bag, then mix everything together and let it marinate in the fridge for about 1-2 hours. For the wok, I heat 2 tablespoons of neutral, flavorless oil, such as rapeseed or sunflower oil. Now I add the chopped onions, sweat them, and then add the marinated chicken. Fry the chicken for a few minutes, then remove it and wrap it in aluminum foil on a plate to keep warm. Now add the additional vegetables to the wok and fry them. Meanwhile, cook the noodles according to the package instructions. Deglaze the vegetables with the water and oyster sauce and return the chicken to the pan. Now add the cooked noodles and mix everything well. Bring back to a boil briefly. If you like, add 1 tablespoon of maple syrup or 1 small dried chili pepper. Serve immediately.