Wok Pan with Chicken, Corn, Carrots, Cherry Tomatoes and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breast fillet (s) or turkey escalope, cut into small pieces
- 6 carrot (s), sliced
- 1 zucchini, diced
- 10 cherry tomato (s), quartered
- 1 can corn
- 100 ml vegetable stock
- 6 tablespoon soy sauce
- 4 dashes vinegar
- 1 tablespoon tomato paste
- 0.5 ½ cup crème fraîche, with herbs
- some chives
- some basil
- 2 sachets rice or Mie noodles
- some chicken seasoning
- some olive oil
Print Recipe
Pin Recipe Instructions
- First peel and slice the carrots, wash and dice the zucchini and wash and quarter the cherry tomatoes. Prepare the vegetable stock. Then rinse the chicken or turkey meat with cold water and pat dry, cut into small pieces, season with chicken seasoning salt and fry in olive oil in the wok pan for about 5 minutes.
- Fry the previously cut vegetables briefly. Stir in tomato paste and pour 100 ml of vegetable stock over it. Stir in the soy sauce and vinegar. Let the lid cook for about 25 minutes at a low temperature.
- In the meantime, cook rice or pour boiling water over Mie noodles and let them steep. At the end of the cooking time, stir in the crème fraîche and garnish with chives and basil.
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