Chicken and vegetable pan with celery, carrots and peppers

Ingredients for 2 servings:

• 300 g chicken breast fillet(s) without skin and bones
• some peanut oil for frying
• 2 tbsp soy sauce, light
• 2 tbsp rice wine, alternatively dry sherry
• some sugar
• 2 tsp cornstarch
• 4 stalk(s) Celery
• 2 carrots
• ½ red bell pepper(s)
• 2 shallots
• 2 garlic cloves
• ½ tsp fresh ginger
• 160 ml vegetable stock
• Soy sauce
• rice wine
• Sugar
• pepper
• Lime juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Asian spiced

Clean the chicken breast fillet, rinse, pat dry, and cut into strips. Mix the soy sauce, rice wine, sugar, and cornstarch into a marinade, then marinate the meat for about fifteen minutes. Clean and wash the celery, removing any strings if necessary, and cut into thin rings. Wash, peel, and halve the carrots lengthwise and thinly slice them. Blanch both in lightly salted water for two minutes, then drain. Deseed the bell pepper, remove the white membranes, and cut the flesh into strips, then into pieces. Peel and finely dice the shallots, garlic, and ginger. Sauté the drained chicken in the heated oil until well-seared, then remove from the pan. Then add the vegetables, adding a little more oil if desired. Deglaze with the marinade and vegetable stock, cover, and cook over low heat for about five minutes. Add the meat again, heat briefly, then season to taste with soy sauce, rice wine, sugar, pepper, and lime juice.