Asian vegetables / Chicken breast strips
Source: https://www.gefu.com/rcp_recipe/asian-vegetables-chicken-breast-strips
Ingredients
| 4 | kg | Chicken breast fillet |
| 400 | g | Baby carrots |
| 300 | g | Baby corn |
| 400 | g | Thai asparagus |
| 400 | g | Sugar snap peas |
| 300 | g | Baby leeks |
| 200 | g | Cauliflower |
| 150 | g | Pea shoots or Soybean sprouts |
| 50 | g | Beet sprouts |
| 30 | ml | Soja sauce |
| 50 | ml | Rice vinegar |
| 82 | ml | Honey |
| 50 | g | Fennel seeds |
| Watercress | ||
| Salt and Pepper |
Preparation
Prepare a kettle grill or smoker for direct grilling and preheat it to 180°C (356°F).
Thoroughly wash the vegetables and cut them into bite-sized pieces.
Blend soy sauce, rice vinegar, honey, fennel seeds, salt, and coarsely ground pepper in a blender.
Place the vegetable wok BBQ on the grill grate and roast the chicken breast, cut into rough strips, with a pinch of salt in it. It is important to cut the chicken against the grain! Once the chicken has gained some color, add the baby corn and baby carrots.
When everything is lightly cooked, add the remaining vegetables.
Remove the handle of the vegetable wok BBQ, close the lid, and grill for about 15 minutes at 180°C (356°F).
Finally, add some of the prepared soy marinade and toss well in the wok. Garnish with beet sprouts, cress, and freshly ground pepper, and serve on a plate.
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