Wok vegetables with chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 400 g mushrooms
• 1 stalk(s) leek
• 150 g mung bean sprouts or soybean sprouts, fresh
• 2 carrots
• 1 small zucchini
• 1 large broccoli
• ½ can coconut milk
• Soy sauce
• Sambal Oelek
• Salt
• pepper
• Paprika powder
• curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the chicken into small pieces and fry them in a pan until hot. Season lightly with salt, pepper, paprika, and a few drops of soy sauce. Don’t over-season! Then remove from the pan. Wash and quarter the mushrooms. Fry them in the pan until the water that forms has evaporated. Mix a little sambal oelek with the mushrooms, if desired. Then remove from the pan. Wash the zucchini, slice them, and fry them briefly in a pan. Season with a little curry powder. Wash and chop the broccoli, and lightly pre-cook it in a pot. It shouldn’t get too soft! Wash the sprouts and heat them thoroughly in a wok with a little oil. Trim the leeks, cut them into fine rings, and add them to the sprouts in the wok. Add a little soy sauce and sauté the vegetables with the lid closed until the leeks are soft. Peel the carrots and cut them into thin strips using a vegetable peeler. Add the meat, mushrooms, and broccoli to the wok one at a time and mix everything together. Add the coconut milk and a little sambal oelek and bring to a boil. Add the carrots and zucchini, heat through, and mix everything together again. Serve with basmati rice and peanut sauce.