- 2 Chicken breasts.
- 1 Medium onion.
- 1 Green pepper.
- 1 Carrot.
- 3/4 Cup peas.
- 3/4 Cup green beans.
- 1 Zucchini.
- 2 Garlic cloves.
- 3/4 Cup chicken broth.
- 1-1/2 Tablespoons cornstarch.
- Mild olive oil, 0.4°.
Clean the chicken breasts, cut them into fillets and then into long thin strips.
Cut vegetables in fine julienne, leaving the zucchini with the skin on.
Pour oil into a Magefesa Wok and cook the chicken breasts until brown. Remove from the heat and reserve.
Add the onion, garlic, green pepper, beans and carrots, and cook everything together for about four minutes. Add peas and chicken.
Give it a few stirs and then pour in the hot chicken broth. Cook for a few minutes.
Grate the ginger and add to wok.
Dissolve the corn starch in a little cold water and pour it into the wok to thicken the sauce.
Serve hot, along with rice white.
Vegetables should be cooked until crispy-tender, so it’s important to pay attention to the cooking times.
The zucchini is an elongated green squash.