Chicken and Vegetable Pan

Name: Chicken and Vegetable Pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Spring onions; 300 g Carrots; 300 g Butternut Pumpkin; 125 g Corn Veal; 1 red pepper; 3-4 Stem(s) Coriander; 1 Garlic clove; 10 g Ginger Tuber; 1 Lime; 2-3 TABLESPOONS Honey; 2 TABLESPOONS Soy sauce; 400 g Chicken filet; 5 TABLESPOONS Oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Spring onions
300 g Carrots
300 g Butternut Pumpkin
125 g Corn Veal
1 red pepper
3-4 Stem(s) Coriander
1 Garlic clove
10 g Ginger Tuber
1 Lime
2-3 TABLESPOONS Honey
2 TABLESPOONS Soy sauce
400 g Chicken filet
5 TABLESPOONS Oil

Directions

1
Clean and wash spring onions and cut into slanted rings. Peel carrots and cut into fine strips. Peel, clean and halve the pumpkin and cut into thin slices. Cut the corn lengthwise in half. Peppers halve, clean, wash and cut into strips.
2
Wash the coriander, shake dry and chop finely. Peel garlic and ginger and chop finely. Cut lime in half, squeeze juice and mix with coriander, honey and soy sauce.
3
Rinse meat cold, dab dry and cut into thin strips of about 3 cm. Heat oil in a wok. Fry the meat for about 2 minutes, turning it well. Add garlic and ginger and fry briefly.
4
Add pumpkin, corn, paprika and carrots and stir-fry for about 4 minutes. Add the soy sauce mixture and spring onions and cook for another 2 minutes.