Chinese chicken stir-fry

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• n. B. Salt
• n. B. Pfeffer
• 2 tbsp vegetable broth, granulated
• 4 carrots
• 200 g Chinese cabbage
• 4 onions
• 2 tbsp oil (sunflower oil)
• 2 bell peppers
• 8 tbsp bamboo shoots
• 2 tbsp soy sauce
• 200 g glass noodles
• 300 ml water

Instructions

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

Cut the chicken breast fillets into strips and season with salt and pepper. Wash, halve, and deseed the bell peppers. Trim and peel the carrots. Wash and dry the Chinese cabbage. Cut everything into strips. Peel and finely chop the onions. Brown the chicken breast strips in hot sunflower oil in a wok or pan. Add the vegetables to the meat and fry briefly. Add 300 ml of water and the vegetable stock and cook everything for about 3 minutes. Add the bamboo shoots, heat through, and season with soy sauce. Meanwhile, prepare the glass noodles according to the package instructions. Drain and serve with the chicken stir-fry. Tip: I personally prefer turkey to chicken, but everyone’s preference varies.