- 500 gr. chicken breast
- 200 gr. peas
- 250 gr. heirloom peppers
- 3 carrots
- 2 cloves of garlic
- 1 onion
- 50 gr. fresh ginger
- 2 spring onions
- 40 ml soy sauce
- 1 tablespoon honey
- 1 teaspoon of corn flour
- 30 ml olive oil or sesame oil
- 250 ml of vegetable broth
- Freshly ground pepper
- Coriander or parsley
- 1 lime
Start by cutting the chicken into bites. Then put it in a bowl, add garlic and grated ginger, soy, corn flour and marinate for 30΄.
Cut peppers, carrots and onion into strips.
In a wok or in a large and deep pan, heat up the olive oil, saute the vegetables and peas for about 10 minutes until they soften.
Add the chicken with its marinade and continue sauteing for another 3-4 minutes.
Add honey, chopped onions, broth, pepper and season carefully since soy sauce is salty. Simmer for about 20 minutes, until the sauce sets and remove from the fire.
Serve with chopped coriander or parsley and lime.
Notes on the recipe
- We can add any seasonal vegetable that we like such as zucchini, green beans, etc.
- If we do not want to use chicken we can replace it with mushrooms, especially with shiitake that go very well in this recipe.