John Myers
Chicken and Vegetable Wok with Spaetzle
The perfect chicken and vegetable wok with spaetzle recipe with a picture and simple step-by-step instructions.
- 400 g Chicken mini steaks
- 150 g Small mushrooms
- 150 g Peas frozen
- 1 Onion approx. 100 g
- 4 tbsp Sunflower oil
- 2 tbsp Frozen parsley / alternatively fresh parsley
- 200 ml Chicken broth (1 teaspoon instant)
- 1 Small can of coconut milk 160 ml
- 100 ml Cooking cream
- 1 tsp Turmeric
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 200 g Fresh egg spaetzle
- 1 Vine tomato
- Wash the chicken and cut into strips. Clean the mushrooms (roughly remove the stems) and brush. Peel the onion, cut in half, cut into strips and pull the strips apart. Heat sunflower oil (4 tbsp) in the wok, fry the chicken strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables and the fresh spaetzle (onion strips, mushrooms, peas, spaetzle and parsley) one after the other and sauté / stir-fry. Deglaze / pour on the chicken stock (200 ml). Add the coconut milk (160 ml) and cooking cream (100 ml) and mix with turmeric (1 teaspoon), coarse sea salt from the mill (3 big pinches), coarse pepper from the mill (3 big pinches) and glutamate (1 teaspoon) (alternative 1 teaspoon instant chicken stock). Let everything simmer gently for approx. 8-10 minutes with the lid on. Serve the chicken and vegetable wok with spaetzle, garnished with ½ vine tomatoes.
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