Chicken Stir-fry Thai Style

Ingredients for 2 servings:

• 4 tbsp olive oil
• 2 garlic cloves
• 2 tsp, heaped ginger
• 2 chili peppers
• 300 g sugar snap peas
• 2 medium-sized bell peppers
• 500 g chicken thigh(s)
• e.g. Soy sauce, approx. 1/3 coffee cup full
• e.g. water, approx. 1/3 coffee cup full
• 1 tbsp cornstarch
• n. B. Coriander leaves
• e.g. Thai basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with sugar snap peas and peppers, a low-carb recipe

First things first: The cup you’re using holds about 200 ml. Debone the chicken and remove the skin. Cut the meat into pieces and set aside. Wash the snow peas and remove the strings. Clean and dice the bell peppers. Set both aside. Clean and finely chop the garlic, ginger, and chili peppers. Heat a little oil in a wok and add the garlic, ginger, and chili. After a minute, stir in the snow peas and diced bell peppers. Stir-fry the vegetables for 5 minutes and then remove from the wok. Add a little oil to the wok, add the chicken, and stir-fry for about 7 minutes. Meanwhile, mix the soy sauce, water, and cornstarch. Add the mixture to the chicken and stir. When the sauce thickens slightly, stir in the vegetables. Sprinkle with coriander and Thai basil, if desired, and serve.