Chicken Chop Suey

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 80 g mung bean sprouts, fresh or from the jar
• 4 baby corn
• 1 pepper(s) (approx. 120 g)
• 1 carrot(s) (approx. 70 g)
• 1 spring onion(s)
• 1 garlic clove(s) or garlic powder
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• Sambal Oelek
• Salt and pepper, white
• Ginger or ginger powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Comes from the low carb area!

Rinse the meat in cold water, pat dry with kitchen paper, cut into bite-sized pieces, and season with salt. Clean and wash the vegetables. Finely chop the spring onions, bell peppers, and carrots, mince the garlic, and slice the baby corn. Heat sesame oil in a wok or large pan until the oil is not too hot, and fry the meat and garlic. Add the finely chopped vegetables and 4 thin slices of ginger (or ginger powder). Add soy sauce and about 3 tablespoons of water, season with salt, white pepper, and sambal oelek. Stir-fry until the vegetables are cooked but still firm to the bite. Tip: This goes well with Chinese cabbage and melon (low carb). It can also be served with rice.