Crispy Chicken Vegetable Stir Fry

First, core the bell bell pepper and cut into strips.

Cut the spring onion into strips as well, also cut some of the green part into very fine strips and set aside as garnish.

Cut the chicken breast into bite-sized small cubes, salt, pepper and toss in flour.

In a wok (or other pan), heat not too little oil well and fry the chicken cubes over high heat until crispy all over. Lift out, cover with aluminum foil and keep warm.

Add fresh oil if needed and now sauté the spring onions with the paprika, add the wok vegetables and sauté vigorously. Drain the corn kernels and add them as well.

Season with a good dash of soy sauce and a little soup if needed, but don’t add too much salt!

Add chicken back in and let it sit just briefly. Mix in the peanuts and serve.

Sprinkle the chicken-vegetable wok with the finely chopped green of the spring onions and serve.

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