Asian Vegetable Chicken Stir-fry
Student Cuisine
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Cook Time
25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
The Asian vegetable chicken stir-fry from the Thermomix® is a protein-rich main course with chicken breast, bell peppers and broccoli. This quick and healthy recipe from the student cuisine category is ready in just 25 minutes. The pan is ideal for light cuisine and is designed as a family meal for 4 people. Thanks to the simple preparation in the Thermomix®, the dish is perfect for everyday use.
Ingredients (23 ingredients)
-
500 g Chicken breast
-
260 g red bell pepper
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260 g yellow bell pepper
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250 g Broccoli florets
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200 g Soybean sprouts
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150 g Brown mushrooms
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80 g Onions
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70 g Carrots
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20 g Ginger
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2 Spring onions
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2 Garlic cloves
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2 EL Cornstarch
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2 EL Soy sauce
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1 EL Toasted sesame oil
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0.125 TL Black pepper from the mill
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250 ml Vegetable broth
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3 EL Soy sauce
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2 EL Neutral vegetable oil
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1 EL White balsamic vinegar
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1 EL Cornstarch
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1 TL Sugar
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1 TL Toasted sesame oil
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Salt and black pepper from the mill
Preparation (13 steps)
Prepare chicken
Dab 500 g of chicken breast dry and cut into bite-sized cubes. Place the cubes in a bowl and set aside.
Prepare marinade
Mix 2 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp toasted sesame oil and 1/8 tsp black pepper in a bowl.
Marinate chicken
Put the chicken in the bowl with the marinade and mix well so that all the cubes are evenly covered. Cover and set aside.
Chop garlic, onions and ginger
Put 2 garlic cloves in the mixing bowl and chop for 3 sec/speed 7. Scrape down with the spatula. Add 80 g onions and 20 g ginger and chop for 3 sec/speed 5. Scrape down with the spatula.
Prepare spring onions
Clean 2 spring onions and cut into fine rings. Set aside.
Wash soybean sprouts
Wash 200 g of soybean sprouts in a sieve and drain well. Set aside.
Prepare vegetables
Wash 260 g red bell pepper and 260 g yellow bell pepper, core and cut into 2x2 cm pieces. Wash 250 g of broccoli florets and cut into bite-sized pieces. Peel 70 g carrots and cut into 3 mm thin slices. Clean 150 g brown mushrooms and quarter or halve depending on their size.
Sear chicken
Heat 1 tbsp vegetable oil in a pan and sear the marinated chicken in it for about 4 minutes at high temperature. Remove the meat from the pan and set aside.
Sauté onions, garlic and ginger
Heat 1 tbsp vegetable oil in the same pan and sauté the chopped onions, garlic and ginger in it for about 1 minute.
Fry vegetables
Add bell pepper, broccoli, carrots and mushrooms to the pan and fry for about 5-8 minutes (depending on the desired crispness).
Prepare sauce
Mix 250 ml vegetable broth, 3 tbsp soy sauce, 1 tbsp white balsamic vinegar, 1 tsp sugar, 1 tsp toasted sesame oil and 1 tbsp cornstarch in a measuring cup or bowl.
Deglaze vegetables and finish
Pour the sauce over the vegetables in the pan and bring to a boil once. Add the fried chicken and soybean sprouts, stir in and heat for about 2 minutes. Season with salt and pepper.
Serve
Garnish the vegetable and chicken stir-fry with the spring onion rings and serve hot with rice.
Finished cooking? Great! 🎉
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Allergens
- Soybeans
- Sesame seeds
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