Sweet and sour chicken soup

Ingredients for 4 servings:

• 4 chicken breast fillets
• 1 zucchini
• 1 carrot(s)
• 1 small piece(s) of celery
• 1 small piece(s) of leek
• 1 bell pepper(s), red
• 2 cm ginger, freshly grated
• 1 onion(s), white
• 1 garlic clove(s)
• 6 sprigs coriander leaves
• 1 tbsp butter
• 1 liter chicken broth
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp cornstarch
• some pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel the onion and garlic and dice both finely. Wash, peel, and slice the celery and carrots. Wash, trim, and slice the leeks and zucchini. Divide the bell pepper, peel it with a vegetable peeler, remove the seeds, and slice it. Wash the cilantro, pluck the leaves, and roughly chop them. Heat the butter in a saucepan and sauté the vegetables. Then pour in the broth, bring to a boil, and simmer for about 10 to 15 minutes. Meanwhile, wash the chicken breast, pat dry, and cut into bite-sized strips. Season lightly with pepper and salt, then heat the oil in a pan. Fry the meat for about five minutes. Season the soup in the pan with grated ginger, maple syrup, vinegar, and soy sauce, and thicken with the cornstarch. Add the chicken strips to the soup and stir. Serve the soup and garnish with chopped cilantro. Enjoy.