Chicken-vegetable-peach Pan À La Helene

Summary

Ingredients

• 300 g chicken breast fillet (s)
• 2 teaspoon soy sauce
• liter ⅛ white wine, dry
• 1 can peach (s), with juice (300 g drained weight)
• 250 g mushrooms, fresh brown
• 1 leek
• 1 jar bamboo shoot (s)
• Salt and pepper, freshly ground black
• 1 teaspoon curry paste, yellow or curry powder
• ml chicken broth

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Instructions

1. Cut the chicken breast into strips and fry in portions in a non-stick pan. Set the seared meat aside for now.
2. Clean, halve and slice the mushrooms. Clean the leek, cut in half lengthways and cut into half rings; then put in a sieve, rinse well and drain. Rinse and drain the bamboo shoots as well.
3. Drain the peaches - catching the juice - and cut into pieces.
4. Now fry the mushrooms in the pan in which the meat was fried. Then put the leek in the pan and fry a little. Next, add the soy sauce, wine, chicken stock and peach juice to the pan and stir into the vegetables along with the meat and bamboo shoots.
5. Season the contents of the pan with salt, pepper and curry paste and simmer with the lid on for approx. 5 minutes. If you like, you can thicken the whole thing up a bit.
6. Rice tastes very good with it.