Wok pan with chicken, corn, carrots, cherry tomatoes and zucchini

Ingredients for 4 servings:

• 2 chicken breast fillets or turkey schnitzel, cut into small pieces
• 6 carrots, sliced
• 1 zucchini, diced
• 10 cherry tomatoes, quartered
• 1 can of corn
• 100 ml vegetable stock
• 6 tbsp soy sauce
• 4 dashes vinegar
• 1 tbsp tomato paste
• ½ cup crème fraîche with herbs
• some chives
• some basil
• 2 bags of rice or mie noodles
• some chicken seasoning
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

First, peel and slice the carrots, wash and dice the zucchini, and wash and quarter the cherry tomatoes. Prepare the vegetable stock. Rinse the chicken or turkey in cold water, pat dry, chop finely, season with chicken seasoning salt, and fry in olive oil in a wok for about 5 minutes. Briefly fry the previously chopped vegetables. Stir in the tomato paste and pour over 100 ml of vegetable stock. Stir in the soy sauce and vinegar. Cover and simmer for about 25 minutes at low heat. In the meantime, cook the rice or pour boiling water over the mie noodles and let it stand. At the end of the cooking time, stir in the crème fraîche and garnish with chives and basil.