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Wok-fried chicken with vegetables

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Ingredients for 4 servings:

  • 600 g chicken breast fillet(s)
  • 3 bell peppers, red, yellow, green
  • 1 bunch of spring onions
  • 1 cup of cream
  • 1 cup sour cream
  • 200 ml vegetable stock
  • Wild garlic, fresh or dried
  • Paprika powder, sweet
  • Pepper, colored, from the mill
  • Spice mix (Aglio Oglio Peperoncino)
  • Salt

Instructions

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

Wash, trim, core, and cut the vegetables into bite-sized pieces. Wash the chicken breast fillet, pat dry, and also cut into bite-sized pieces. Season with poultry salt, paprika, salt, and pepper. Heat the oil in a wok and fry the chicken until tender. Add the vegetables, fry briefly, and deglaze with the vegetable stock. Simmer with the lid closed for 5-10 minutes. Add the Aglio Oglio Peperonciono seasoning mix and mix. Add the cream and sour cream. Do not boil further. Season to taste. Serve with noodles or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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