Full of flavor and still super light: This wok chicken with crispy vegetables is a real treat!
Ingredients for 1 serving:
1 small onion
150 grams of carrots
200 grams of red peppers
150 g of chicken breast
1 pinch of ground pepper
1 squeeze of lemon juice
1 tablespoon oil (eg peanut oil)
1 tablespoon ground coriander
75 ml of vegetable broth
1 tablespoon of soy sauce
fresh coriander (for garnish)
Approximately per serving:
7 grams of fat
10 grams of carbohydrates
43 g of protein
10 minutes (plus 15 minutes cooking time)
And so it was done
Peel and dice the onion. Wash, peel and thinly slice the carrots. Wash, clean and cut the peppers into short pieces. Coat the chicken breast, rub with pepper and lemon juice and cut into strips.
Heat the wok or a non-stick pan with oil and fry the chicken until golden brown on all sides. Then add the vegetables and sauté for a while so that they are still fresh.
Sprinkle the wok with ground coriander seed and brush with vegetable stock and soy sauce. Simmer over low heat for 5 minutes, until the sauce has reduced and thickened. Wash the cilantro and remove the leaves from the stems. Then serve the chicken wok sprinkled with fresh coriander.
it Chicken wok it’s ideal if you crave spicy food and don’t like processed food. Turn on the stove, fry the chicken and vegetables, taste the soy sauce and your Asian classic is ready!
Fresh coriander gives the chicken wok even more flavor and freshness and helps with natural detoxification. Incidentally, it also tastes great in our exotic prawn salad and as a side dish in our wonderful spicy dukkah potato salad.
Do you particularly like Asian cuisine? We still have some sophisticated tasting trips in store that you can use to taste your way through the most diverse regions:
Image of women’s recipe newsletter
Beautiful, simple and quick recipes? Then sign up now for the Woman’s Recipe Image newsletter. Then our best recipes of the week will be emailed to you for free.
You should not underestimate the delicious rice as a side dish: