Summary

Ingredients

• 300 g chicken breast fillet (s)
• 4 tablespoon soy sauce
• 1 teaspoon sugar, brown
• salt and pepper
• Cayenne pepper, or chilli
• 1 piece (s) ginger root, the size a thumb, freshly grated
• 1 large carrot
• 1 small zucchini
• 1 bunch spring onions, the white and some the light green, in rings)
• 150 g mushrooms, or Eerline
• 1 tablespoon flour
• 200 ml chicken broth
• 250 g taliatelle

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Instructions

1. Cut the chicken breast fillet into bite-sized pieces. Make the marinade from 4 tablespoons of soy sauce, 1 teaspoon of brown sugar, salt and pepper and some freshly grated ginger. Soak the chicken for 15-30 minutes.
2. Meanwhile, clean and wash the vegetables and chop them into small pieces.
3. Sear the chicken in a large pan. When it`s nicely browned, take it out. If necessary, heat a little olive oil. Put the vegetables in the pan and sauté. Dust the vegetables with 1-2 tablespoons of flour to bind the sauce, wait a moment, then deglaze with the stock. Let something boil down. Season with salt and pepper, cayenne pepper and freshly grated ginger. Add the chicken pieces.
4. While the meat and vegetables are cooking, cook the tagliatelle according to the package instructions. They can be served as a side dish or can be folded into the pan.