Chicken Breast with Ginger-bell Pepper Vegetables

- Wash the chicken breast and pat dry - Wash the coriander, rock it and pluck the leaves - Peel the garlic and press through - Place the meat on a plate, rub the garlic and cover with the coriander leaves - then drizzle with the soy sauce and cover for 30 minutes and marinate well chilled

Halve the peppers lengthways, remove the seeds, wash and cut into fine strips - Clean, wash and slice the spring onions - Peel the ginger and cut into thin slices - Drain and drain the bamboo shoots

- Heat 2 tablespoons of sesame oil in the pan - add the fillets and marinade and cook covered for 15 minutes over a low heat - turn once - take the meat out of the pan and cut into thick slices - pour the stock over the meat

- Heat 2 tablespoons of sesame oil in the same pan - fry the vegetables in it over medium heat for 5 minutes - mix in slices of meat. Season to taste with soy sauce

Small tip: The vegetables are of course interchangeable. For example, I have already replaced the spring onions with carrots (finely pounded) or the bamboo shoots with additional peppers. Just try it yourself.