Chicken Breast Strips From the Wok with Soy Sprouts

Chicken breast strips from the wok with bean sprouts and vegetables in tamarind sauce

Cut chicken breast diagonally to the fiber into strips about 1, 5 cm thick. Cut carrots, spring leek, bell bell pepper, zucchini into strips. Crush the chilies with a heavy kitchen knife, cut the lemongrass stem and narrow leaves into small pieces and cut only the inside into narrow strips. Cut mushrooms into sixes, divide broccoli into roses and perhaps blanch.

Put on long grain rice and in a very hot wok (alternatively deep frying pan) at the beginning brown the chicken meat with oil, then add in turn peppers, carrots, zucchini, spring leek, broccoli, sugar, bean sprouts, mushrooms, chilies, torn lemon leaves and finally the sauces while stirring. Season to taste with salt and freshly ground pepper and garnish with coriander leaves.

Tip: The dish turns out best if the 4 portions are prepared in sequence or in parallel in several woks (frying pans).

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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