Chicken and Vegetable Stir-fry

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Chicken and Vegetable Stir-fry
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
251
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories251 kcal(12 %)
Protein23.2 g(24 %)
Fat14.2 g(12 %)
Carbohydrates7 g(5 %)
Author of this recipe:

Ingredients

for
2
Ingredients
150 grams
1
100 grams
1
1
1
1 tablespoon
2 tablespoons
150 milliliters
Vegetable broth (Instant)
2-3 tablespoons Soy sauce
2 tablespoons
Sake (or dry sherry)
1 generous pinch

Preparation steps

1.

Cut chicken into strips. Rinse Napa cabbage and peppers, pat dry and cut into strips. Rinse mushrooms, pat dry well and slice. Peel and dice onion and garlic. Peel ginger and finely chop.

2.

Toast sesame in the dry wok until light brown and pour onto a plate. Add peanut oil to wok and fry chicken, stirring often. Add onion, garlic and ginger. Then move all up to the edge. Place vegetables and mushrooms in the middle and fry for 5 minutes while stirring. Pour in broth, mix everything and cook for another 5 minutes, stirring often.

3.

Stir soy sauce, sake and cornstarch into broth. Bring to a boil. Season with salt and serve sprinkled with sesame seeds.