Summary

Ingredients

• 200 g chicken breast fillet (s)
• 1 handful mushrooms
• 1 handful peas (sugar peas)
• 1 handful sprouts, (bean sprouts)
• 0.5 ½ carrot (s)
• 0.25 ¼ zucchini
• 1 bell pepper (s), red and yellow, half each
• 2 spring onion (s)
• 1 large onion (s), red
• 2 cloves garlic, chopped
• 1 pinch (s) sugar
• 3 tablespoon oyster sauce
• 2 tablespoon fish sauce
• 1 tablespoon soy sauce, light

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Instructions

1. Cut the prepared chicken breast into strips.
2. Quarter or halve the mushrooms depending on the size. Halve the snow peas, rinse the bean sprouts with water.
3. Dice the carrots, halve the zucchini and cut into slices, quarter the peppers and cut into strips. Cut the spring onions into 3 cm long pieces. Halve and slice the red onion, chop the garlic.
4. Heat about 3 tablespoons of oil in a wok, sear the chicken strips.
5. Reduce the heat a little. Put the garlic in the wok, fry briefly, immediately add the carrots, peppers, sugar snap peas and onions and stir-fry for approx. 2 minutes. Add the mushrooms and zucchini and fry again for approx. 1 1/2 - 2 minutes.
6. Pour the oyster, fish and soy sauce on the edge of the hot wok, deglaze with approx. 4 tablespoons of water and season with the sugar.
7. Finally, stir-fry the bean sprouts and spring onions with the other ingredients for a maximum of 1/2 minute
8. Serve with some chopped coriander leaves and / or some roasted peanuts.
9. Annotation:
10. an everyday dish that always tastes good and at the same time is great to use leftovers.
11. Vegetables can be taken according to stock / choice. You should only pay attention to the different cooking times of the vegetables so that everything stays nice and crisp
12. This is a mild variant, you can also add fresh red chillies or roasted dried chillies, finely chopped.