Chicken filet with wok vegetables

Name: Chicken filet with wok vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Carrots; 7-10 Tbsp Salt; 1 (40 g) Spring onion; 150 g Courgette; 50 g algae pickled in brine (e.g.: Wakame); 1 (40 g) Onion; 120 g Chicken filet; 1 tsp (5 g) Oil; 7-10 Tbsp Pepper; 1 tsp (5 g) Sesame Oil; 2 tablespoons (20 g each) Asian sauce sweet-sour; 7-10 Tbsp Chili

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Carrots
7-10 Tbsp Salt
1 (40 g) Spring onion
150 g Courgette
50 g algae pickled in brine (e.g.: Wakame)
1 (40 g) Onion
120 g Chicken filet
1 tsp (5 g) Oil
7-10 Tbsp Pepper
1 tsp (5 g) Sesame Oil
2 tablespoons (20 g each) Asian sauce sweet-sour
7-10 Tbsp Chili

Directions

1
Peel and wash the carrots and cut them into long thin strips. Blanch in boiling salted water for 3 minutes. Clean and wash spring onion and zucchini, also cut into long pieces. Wash the seaweed thoroughly and boil in water for 4 minutes. Then drain and cut a little finer.
2
Peel and finely chop the onion. Wash the chicken filet and dab dry. Heat 1 teaspoon of oil. Brown the fillet on each side. Season with salt and pepper. Add seaweed and fry together for about 8 minutes. Heat 1 teaspoon sesame oil in another pan. Fry the prepared vegetables for about 8 minutes. Season with salt and Asian sauce.
3
Add seaweed and fry together for about 8 minutes. Heat 1 teaspoon sesame oil in another pan. Fry the prepared vegetables for about 8 minutes. Season with salt and Asian sauce. Cut the chicken filet into slices. Serve the vegetables and chicken filet garnished with a carved chilli pepper