Chicken breast with Asian vegetables in a wok

Ingredients for 6 servings:

• 600 g chicken breast
• 1 tbsp oil
• 2 bell peppers
• 2 m.-sized onion(s)
• 4 garlic cloves
• 2 jars of soybean sprouts or mung bean sprouts, 175 g drained weight each
• 1 jar bamboo shoot(s), finely sliced, 175 g drained weight
• 1 can coconut milk
• 1 ½ liters vegetable broth
• 1 piece(s) ginger
• 2 tbsp Madras curry powder
• 1 tbsp sambal oelek
• 1 handful of glass noodles or mie noodles
• 1 pinch(s) pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

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Cut the chicken breast into approximately 2 cm pieces, fry in a wok with oil until browned. Then remove the meat, set aside, and keep warm. Dice the onions and bell peppers, finely chop the garlic, and fry everything in the wok. Add the bean sprouts and bamboo shoots, broth, and coconut milk, bring to a simmer, and cook for 10 minutes, then add the chicken breast. Two minutes before serving, add the glass noodles, season with pepper, sambal oelek, and curry powder. Finally, grate fresh ginger over the top and mix in. Serve hot. Rice goes perfectly with this dish.