Wok vegetables with chicken filet

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g green asparagus
  • 2 Carrots
  • 200 g Sweet peas
  • 20 g Ginger
  • 7-10 Tbsp 1 piment
  • 500 g Chicken filet
  • 2 TABLESPOONS Sesame
  • 2 TABLESPOONS Oil
  • 6 TABLESPOONS Soy sauce
  • 1 TABLESPOON Sesame Oil

Directions

  1. 1

    Cut off the asparagus ends. Wash the stalks and cut into pieces. Peel and chop the carrots. Wash and clean the mangetouts. Peel and chop ginger. Carve the chillies lengthwise, remove seeds, wash and chop finely.

  2. 2

    Wash the meat, dab dry and cut into cubes.

  3. 3

    Roast the sesame seeds in a wok or large pan and take them out. Heat oil in it. Brown the meat and take it out. Fry asparagus and carrots in the frying fat for 2-3 minutes. Sugar snap peas, Ingwe

  4. 4

    Add soy sauce, 1⁄8 l water, sesame oil and meat. Simmer for about 5 minutes. Sprinkle with sesame seeds. Serve with rice.

Nutrition Facts

KCAL
360 kcal
CARBS
15 g
FATS
18 g
PROTEINS
33 g