Low-carb chicken breast fillet in a wok

Ingredients for 3 servings:

• 360 g chicken breast fillet(s)
• 2 m.-large carrot(s)
• 1 small zucchini, yellow
• 2 small pak choi
• 6 baby corn
• 1 m.-sized tomato(s)
• 200 ml coconut milk
• 1 tbsp curry paste, yellow
• some chicken broth
• Salt
• Lemon pepper
• some rapeseed oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pat the chicken breast fillets dry, cut into bite-sized pieces, and season with salt and lemon pepper. Cut the carrots into small sticks, quarter the zucchini, trim and halve the bok choy, leave the baby corn whole, and finely dice the tomato. Heat the oil in a wok and fry the carrots first. Add the meat, stirring constantly and pushing it to the side. Gradually add the other vegetables, except the tomato. Season with salt, lemon pepper, and curry paste. Stir in the broth and coconut milk and season to taste. Just before the end of cooking, heat the tomato in the pan.