Vegetable Wok with Chicken Fillet Strips

For the vegetable wok with chicken fillet strips, cut the WECH chicken fillet into strips about one centimeter thick (peel off the inner fillet strips beforehand and also cut them in half). Then preheat the wok on high, add a tablespoon of sesame oil and put in the fillet strips. Heat test: If the meat sears immediately when you put it in, the oil has reached the optimal temperature.

Sear the fillet strips for 6 minutes (3 minutes per side) until golden brown and set aside on a plate. (Do not season the meat yet).

Peel the carrot, cut it in half lengthwise and cut it into thin, diagonal sticks. Furthermore, halve an onion, peel and cut into rough wedges.

Halve the zucchini lengthwise and cut into rough slices. Peel off the fibers of the celery and then also cut into diagonal sticks (thickness about ½ cm). Then seed the bell bell pepper and cut into narrow strips.

Pour a tablespoon of sesame oil into the hot wok and add the cut vegetables. Vegetables have different cooking times depending on their hardness. In order for the vegetables to retain their bite at intervals of about half a minute, first add the carrots and onion, then the bell bell pepper, and finally the zucchini and celery, and mix together.

After a total of 2 minutes, add the sautéed fillet strips, mix and sauté for another 2 minutes. Then deglaze with 3 tablespoons of soy sauce and 3 tablespoons of sweet chili sauce and mix in 50 g of bean sprouts.

To bake out

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