Chicken and vegetable wok
Undoubtedly one of the best ways to take advantage of leftover food in the fridge is without a doubt the wok.
Because all types of vegetables work well for it and because any protein that we add: meat, fish or eggs, will work just as well.
Today mushrooms, aubergines and red peppers do their magic. What would you prepare it with?
difficulty: easy
Preparation time: 15 minutes
Ingredients
½ red bell pepper
1 eggplant
200 g of shitake mushrooms or mixed mushrooms
The stalk of a spring onion
250 g boneless, skinless free-range chicken
100 g of rice noodles
2 tablespoons of soy sauces
Preparation:
Cut the vegetables into strips and do the same with the chicken.
Sauté the chicken in a hot wok until golden brown.
In a saucepan we heat water with salt.
When it starts to boil, remove from the heat, add the rice noodles and let it rest for 5 minutes.
While in the wok we saute the vegetables. Add the soy sauce and chicken. Stir a few times and finish with the fresh chives on top
