Stir-fried chicken with mushrooms and vegetables
- 600 g mixed mushrooms (oyster, yellow oyster, shiitake)
- 1 large chicken breast
- 1 courgette
- 3–4 baby sweetcorns
- 2 bell peppers
- 3–4 broccoli florets
- 2 carrots
- 1 onion
- 1 spring onion
- Asian spice mix
- a small piece of ginger
- fresh coriander and lemongrass
- oil, salt and pepper
Cut the vegetables and chicken breast into strips. Fry the chicken breast in oil until golden brown, season with salt and pepper, then remove from the pan and set aside.
Add the sliced mushrooms to the pan and fry until seared. Season with the Asian spice and, if necessary, with salt.
Add grated ginger and fresh lemongrass to taste. Add the carrots, broccoli and onion and cook for a further 5 minutes. Return the chicken breast to the pan, then finally add the pepper and courgette.
Remove from the heat after 3 minutes to ensure that the vegetables retain their crunch. Sprinkle with fresh coriander and serve immediately.