Stir-Fried Vegetables with Chicken
- For the stir-fry
- 500 grams
- 2 tablespoons
- 150 grams
- 70 grams
- 20 grams
- 7 tablespoons
- 3 tablespoons
- For the sauce
Red Chile pepper
- Additional seasoning
Cut chicken breast fillets into bite-size pieces. Season with salt, pepper, and some chile powder to taste. Marinate the seasoned chicken in soy sauce for about 20 minutes.
Rinse the bell peppers, remove seeds, and cut into thin strips. Cut strips in half if desired. Rinse the scallions, trim off root ends, and cut into rings. Peel the mango. Rinse soybeans with cold water and drain.
Remove the chicken from the marinade and lightly coat with flour.
Heat the sesame oil in a wok and briefly sauté the chicken. Remove from the wok.
In succession sauté the mango, bell peppers, scallions, snow peas, and bean sprouts in the wok. Season to taste with salt, chile powder, and possibly soy sauce if desired. Add sautéed chicken to the vegetables and cook briefly. Correct seasoning to taste and sprinkle with sesame seeds before serving.
To make the sauce, peel the mango, separate from the core, and chop. Cut the chile pepper in half, remove the seeds and white inner skin, and cut into thin strips. Boil chopped mango with chile strips. Add a little honey to taste.