Chicken and Vegetable Stir-Fry over Spaghetti

Name: Chicken and Vegetable Stir-Fry over Spaghetti
Total time: 35 min
Yield: 3
Ingredients: 500 g Chicken breast; 1 pcs Carrot; 0.5 pcs Zucchini; 1 pcs Bell pepper; 1 pcs Red onion; 4 tbsp Soy sauce; 1 tsp Paprika; 0.5 tsp Salt; 250 g Spaghetti; 1 tbsp Sesame seeds; 10 g Parsley

35 min

Strips of chicken with carrot, zucchini and pepper cook under a tortilla used as a lid, so the vegetables do not dry out. Then everything is tossed with boiled spaghetti.

Ingredients

3 servings

Chicken breast(cut into strips)500 g

Carrot(julienned)1 pcs

Zucchini(julienned)0.5 pcs

Bell pepper(red, cut into strips)1 pcs

Red onion(in half-rings)1 pcs

Soy sauce4 tbsp

Paprika1 tsp

Salt0.5 tsp

Spaghetti(boiled)250 g

Sesame seeds(to serve)1 tbsp

Parsley(to serve)10 g

Instructions

Put the chicken and vegetable strips in a bowl, season with salt and paprika, pour over the soy sauce and toss.

Spread in the lined basket in an even layer.

Lay a tortilla over the top — it works as a lid and keeps the moisture in.

Cook at 180 °C (356 °F) for 20 minutes.

Lift off the tortilla, tip the contents into a bowl with the boiled spaghetti and toss with tongs.

Serve sprinkled with sesame seeds and herbs.

💡Tip

A tortilla instead of a lid

It traps the steam so the vegetables come out like a stir-fry rather than dried out.

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