WOK chicken with vegetables

Food turns out so delicious in a wok that we decided to recreate a classic dish with a slightly unusual twist — we added honey and ginger root for a piquant flavour.

INGREDIENTS FOR 2 SERVINGS

Chicken fillet — 500 g (wash, cut into strips) Carrot — 1 pc. (peel, cut into julienne) Green beans — 300 g Bell pepper — 1 pc. (cut into julienne) Onion — 1 pc. (peel, chop finely) Garlic — 2 cloves (peel, grate) Orange — ½ pc. (squeeze the juice) Ginger root — 20 g (peel, grate) Soy sauce — 50 ml Honey — 1 tsp Olive oil — 4 tbsp Green onion for serving (chop finely) Sesame seeds for serving Salt, pepper to taste

Mix the garlic, honey, ginger root, orange juice, salt and chicken fillet. Leave to marinate for 20 min. Heat the olive oil in a wok, fry the chicken in batches until golden, then set aside. Fry the onion until translucent, add the carrot, stir and fry for 3 min. Add the green beans and fry for 3 min as well. Next add the bell pepper and fry for 2 min. Return the chicken and stir. Pour in the soy sauce, add the sesame seeds and pepper and stir. Sprinkle with green onion before serving.

Enjoy your meal!

P.S.: The chicken fillet can be left to marinate overnight.