For 4 people
For 4 people
Cut the chicken breasts into small cubes.
Wash the vegetables, peel the carrots and cut them into sticks with the zucchini.
Cut the peppers in half, then slice them after removing the white membranes and seeds.
Rinse and dry the bean sprouts, and finely chop the coriander.
In a wok, heat oil and fry the carrots and peppers over high heat for 5 minutes.
Add the chicken and continue cooking for 10 minutes, stirring regularly.
Season with salt and pepper, then stir in the zucchini, soy, and coriander. Continue cooking for another 5 minutes.
Pour in the vinegar and soy sauce, cover and leave on the heat for another 5 minutes.
Serve immediately.
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