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chicken wok with spring vegetables


Ingredients

chicken fillets 500 gram (cubed)
curry powder 1 teaspoon
asparagus (green) 200 gram
corn cob (canned) 180 gram
rucola / rocket 75 gram
sugar snaps 200 gram
oil 2 teaspoon
leek 1
chicken stock 100 ml
salt 1 pinch
pepper 1 pinch (freshly ground)

Preparation

  1. Sprinkle the chicken cubes with the curry powder, set aside.
  2. Clean the sugar snaps, wash the leek and cut into thin rings. Cut approx. 1cm from the stalks of the asparagus, then cut the remaining asparagus into pieces of 3cm. Leave the corn on the cob (small ones!) to leak. Cut the rucola salad into bite-sized pieces.
  3. Heat the oil in a wok, add the chicken cubes, and fry for approx. 7 minutes. Remove the meat from the pan, then add the leek, sugar snaps, and asparagus and fry (under constant stirring) for approx. 4 minutes.
  4. Add the corn on the cob, chicken cubes, and chicken stock to the pan and leave to simmer for approx. 3 minutes. Season to taste with salt and pepper, then add the rucola and stir.
    5. Serving suggestionServe with rice, pasta or small boiled potatoes. Or eat it as a meal without side dishes.
    Tip!If you prefer your vegetables cooked soft, boil the sugar snaps and asparagus for 3 minutes in water, then leave to leak, and wash with cold water, before adding them to the wok.
     
    5. Rating: 2.30/5 (10 votes)
    • Rating 2.30/5
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