Chicken and Vegetable Pan with Celery, Carrots and Peppers

Summary

Ingredients

• 300 g chicken breast fillet (s) without skin and bones
• some peanut oil for frying

For the marinade:

• 2 tablespoon soy sauce, light
• 2 tablespoon rice wine, alternatively dry sherry
• some sugar
• 2 teaspoons cornstarch

For the vegetables:

• 4 stalks celery
• 2 carrot (s)
• 0.5 ½ bell pepper (s), red
• 2 shallot (s)
• 2 cloves garlic)
• 0.5 teaspoon ½ ginger, fresh
• 160 ml vegetable stock

To taste:

• soy sauce
• Rice wine
• sugar
• pepper
• Lime juice

Print Recipe Pin Recipe

Instructions

1. Clean the chicken breast fillet, rinse, pat dry and cut into strips. Mix the soy sauce, rice wine, sugar and cornstarch to a marinade, soak the meat in it for about fifteen minutes.
2. Clean and wash celery, pull threads if necessary, cut into narrow rings. Wash and peel the carrots, cut in half lengthways and cut into thin slices. Blanch both in lightly salted water for two minutes, then drain. Core the pepper, remove the white partitions, cut the pulp into strips, then cut into pieces. Peel and finely dice shallots, garlic and ginger.
3. Fry the drained chicken vigorously in the heated oil, remove from the pan. Then add the vegetables, add a little oil if necessary. Deglaze with the marinade and vegetable stock, cover and cook over a low heat for about five minutes. Add the meat again, heat it up briefly, then season everything with soy sauce, rice wine, sugar, pepper and lime juice.