Chicken breast with vegetables

STEP BY STEP

Let's make something delicious.

1. 01

   Cook the rice according to the packet instructions.

2. 02

   Crush the garlic and finely chop the ginger. Sprinkle the chicken breast strips with the tandoori spice powder and mix with the garlic and ginger.

3. 03

   Cut the celery diagonally into 1 cm pieces. Thinly slice the carrots to a thickness of 2 mm. Cut the Chinese cabbage into strips, the mushrooms into bite-sized pieces and the spring onions diagonally into 0.5 cm pieces.

4. 04

   Fry the chicken breast strips in soya oil in a wok or frying pan. To do this, add 1 drop of water to the pan as the oil heats up. Once it begins to sizzle, add the chicken. Stir-fry the chicken and cashew nuts for about 3 minutes, stirring constantly.

5. 05

   Add the celery and paprika and stir-fry for 1 minute. Add the carrots, Chinese cabbage, mushrooms and spring onions and stir-fry for a further 3 minutes.

6. 06

   Meanwhile, mix the sugar with the starch, turmeric, ½ cup of water and soy sauce. Add to the vegetables. Fold in the sprouts and heat through.

7. 07

   Chinese cabbage is part of this chicken and vegetable stir-fry.