Summary

Ingredients

• 400 g skinless chicken breast fillet (s)
• 3 bell peppers, red ones in strips
• 2 small zucchini, cut into strips
• 1 bunch spring onion (s), cut into rings
• 5 cloves garlic, sliced
• 3 tomato (s), cut into fillets
• 1 tablespoon teriyaki sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, light
• Chili powder
• Chili oil
• 150 ml coconut milk or sweet cream
• salt and pepper
• Oil (wok oil)

Print Recipe Pin Recipe

Instructions

1. Marinate the chicken breast fillets cut into strips with terryaki, oyster and soy sauce, a little salt, pepper, chili powder and wok oil, or another highly heatable oil, and chill for a few hours.
2. Heat the wok and fry the chicken fillet strips, lift them out and keep them warm in the oven.
3. Fry the peppers, zucchini, spring onions, tomato fillets and garlic in a hot wok, add chilli oil, coconut milk or sweet cream to taste, mix a little and put the chicken back into the wok. Mix everything and let it steep for a moment.
4. We also eat basmati rice or just baguette.