Stir-fried vegetables with chicken – Pad Pak Gai

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 1 handful of mushrooms
• 1 handful of sugar snap peas
• 1 handful of soybean sprouts
• ½ carrot(s)
• ¼ zucchini
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• 2 spring onions
• 1 large onion(s), red
• 2 clove(s) garlic, chopped
• 3 tbsp wok oil
• 3 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp soy sauce, light
• 1 pinch(s) of sugar

Instructions

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

Cut the prepared chicken breast into strips. Quarter or halve the mushrooms, depending on their size. Halve the snow peas, rinse the soybean sprouts with water. Chop the carrot, halve and slice the zucchini, and quarter the bell peppers and slice them. Cut the spring onions into 3 cm long pieces. Halve and slice the red onion, and chop the garlic. Heat about 3 tablespoons of oil in a wok and sear the chicken strips. Reduce the heat slightly. Add the garlic to the wok and fry briefly. Immediately add the carrots, bell peppers, snow peas, and onion and stir-fry for about 2 minutes. Add the mushrooms and zucchini and fry for another 1 1/2 to 2 minutes. Pour the oyster sauce, fish sauce, and soy sauce into the hot wok around the edges and deglaze with about 4 tablespoons of water. Season with sugar. Finally, add the soybean sprouts and spring onions and stir-fry with the other ingredients for no more than 1/2 minute. Serve with some chopped coriander leaves and/or roasted peanuts. Note: This is an everyday dish that always tastes good and is also a great way to use up leftovers. You can use whatever vegetables you have on hand. Just be aware of the different cooking times for each type of vegetable so that everything stays nice and crunchy. This is a mild version; for example, you can also add fresh red chilies or roasted dried chilies, finely chopped.