Chicken Fillet with Wok Vegetables

1. cut chicken fillets into strips, season with salt, season with pepper and fry in oil until hot. Stir in meat with soy sauce, garlic and ginger and transfer to a plate.

2. Cook wok vegetables in the frying residue according to package instructions. Stir in chicken fillets, sprinkle with chives and arrange on warm plates with long grain rice.

Preparation half an hour

Chickpea long grain rice 4 servings, preparation 25 min Rinse long grain rice in a colander under cold running water and place in a saucepan. Add 350 ml water, bring long-grain rice to a boil and steam at low temperature with lid closed for about 20 min until tender. Sauté chickpeas and onion in butter, stir in long-grain rice and season with salt.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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