Chicken and Vegetable Stir Fry

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Chicken and Vegetable Stir Fry
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
600 grams Chicken breasts
1 medium-sized zucchini
1 green paprika
2 stalks Celery
2 onions
200 grams Green beans
125 grams Cherry tomatoes
1 lemon
4 tablespoons sesame oil
1 tablespoon yellow Curry paste
2 tablespoons soy sauce
1 tablespoon Oyster sauce
salt
peppers
½ bunch marjoram
50 milliliters Chicken broth

Preparation steps

1.

Cut chicken breast into about 1.5-2 cm (approximately 1/2 to 3/4-inch) cubes and mix with curry paste. Peel onions and cut into thin rings. Rinse, trim and cut beans in half if necessary. Rinse, trim and cut zucchini lengthwise into quarters. Dice zucchini. Cut lemon into quarters lengthwise and slice. Rinse and halve pepper, remove seeds and ribs and cut into strips. Rinse and slice celery. Rinse marjoram, shake dry and strip leaves from stems. Cook beans in boiling salted water, about 3 minutes. Rinse with cold water and drain well. Heat oil in a large skillet or wok. Add chicken and cook over high heat, stirring. Transfer chicken to a plate, cover with aluminum foil and place in an oven at 100°C (approximately 200°F) to keep warm. Add vegetables to pan and stir-fry. Add broth and simmer, stirring, 5-8 minutes. Season vegetables with salt, pepper, soy sauce and oyster sauce to taste. Return chicken and juices to pan. Stir in marjoram and serve hot.

2.

Serve with rice if desired.