Chicken from the wok

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 2 cm ginger (fresh)
• 1 tbsp oil
• 2 onions
• 5 moo-err mushrooms (soaked)
• 3 carrots
• 1 bell pepper(s) (yellow)
• some beans, fresh
• Soybean sprouts
• 1 zucchini
• salt and pepper
• 5 tbsp soy sauce
• Paprika powder
• 2 tbsp cornstarch
• curry
• coriander

Instructions

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

slightly Asian-inspired

Cut the chicken fillet into small cubes. Heat the oil in a wok, fry the diced onions and finely chopped ginger. Add the chicken and fry until golden brown. Season everything with a little salt and curry powder. Cut the carrots into sticks and add them. Rinse the soaked moo-err mushrooms thoroughly and chop them finely. Add them to the wok. Then fry the beans and sprouts, dice the bell peppers and add them to the wok. Cut the zucchini into sticks and add them. Cover the wok and simmer for 5 minutes. Then season with salt, pepper, soy sauce, paprika, curry powder, and coriander. Just before serving, sprinkle the starch over the mixture and mix well to thicken the liquid. Serve with rice. We ate it with fresh multigrain bread.