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Le Chaudron recipe
Wok de poulet aux légumes croquants
Chicken and crisp vegetable stir-fry
⏱ 25 minServes 4Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)chicken breast
2carrots
1red bell pepper
150 g (5 oz)broccoli
2 tbspsoy sauce
1 tbspolive oil
1 tspgrated ginger
- 500 g (18 oz) chicken breast
- 2 carrots
- 1 red bell pepper
- 150 g (5 oz) broccoli
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp grated ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into thin strips and all the vegetables into even sticks.
- Heat the olive oil in the wok over high heat and sear the chicken strips for 2 to 3 min.
- Add the carrots and bell pepper and stir-fry a few minutes, stirring constantly so they stay crisp.
- Add the broccoli and grated ginger and cook 2 more min, stirring briskly.
- Pour in the soy sauce, toss to coat and reduce for 1 min over high heat.
- Adjust the seasoning and serve hot right away, with a little whole-grain quinoa if you like.
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