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Chicken veggie wok with pumpkinseed oil
Often, we have no more than a few minutes to prepare a delicious, savory, yet healthy dish. On the busy weekdays, you may appreciate this chicken veggie wok recipe, which, despite its preparation method, evokes Hungarian flavors.
Production
01
Slice the chicken breast into thin strips.
02
Slice thinly the purple onion.
03
Cut the bell peppers and the zucchini into strips about 5 mm thick.
04
Heat the rapeseed oil for frying in a wok (or coated) skillet, and grate in the garlic. Brown it for 1 minute. Add the chicken strips and sear them for 2-3 minutes.
05
Add the vegetables (the zucchini and the bell peppers) together with the purple onion. Add salt and pepper, and then stir fry it for 3-4 minutes at high temperature.
06
Before serving, mix in the finely snipped parsley, the apple balsamico and the pumpkin seed oil. Finally, sprinkle the wok dish with some pumpkin seeds.
Ingredients
1
Tbsp
2
Tbsp
1
Tbsp
260
g
chicken breast
2
piece(s)
bell pepper
150
g
zucchini
70
g
purple onion
2
clove(s)
garlic
1-2
pinch
1
pinch
1
bunch
parsley
1
tbs
roasted pumpkin seeds