Chicken and vegetable stir-fry

Ingredients for 4 servings:

• 500 g chicken breast fillet(s), Asian marinated, diced
• 3 tbsp sesame oil
• 1 red bell pepper(s)
• 2 stalk(s) leeks
• 150 g peas (frozen)
• 150 g broccoli (frozen)
• 1 bowl of mushrooms
• 1 jar mung bean sprouts
• 1 jar bamboo shoot(s)
• 1 package of noodles (stir-fry noodles)
• ½ head of pointed cabbage
• salt and pepper
• Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Prepare the wok noodles according to the package instructions. Fry the marinated chicken breast cubes in a wok with a little sesame oil on all sides until just cooked through. Then remove from the wok and let rest. Clean the vegetables and mushrooms, cutting them into bite-sized pieces if desired. Add the vegetables, mushrooms, and sprouts to the wok with a little more sesame oil and cook. Season with a little soy sauce and add salt and pepper to taste. When the vegetables are cooked to your desired doneness, stir in the chicken breast and noodles and season again before serving. If desired, you can refine the dish with a wok sauce, but this may overpower the chicken marinade.