Dutch stir-fry vegetables with chicken fillet

Name: Dutch stir-fry vegetables with chicken fillet
Total time: 20 min
Yield: 4
Ingredients: 300 gram winter carrot; 300 gram celeriac; 400 gram chicken breast; 2 tablespoon liquid baking product; 400 gram mushroom; 1 bunch spring / forest onion; 1 tablespoon celeriac

Ingredients

300 gram winter carrot
300 gram celeriac
400 gram chicken breast
2 tablespoon liquid baking product

400 gram mushroom
1 bunch spring / forest onion
1 tablespoon celeriac

Directions

Cut the winter carrot and celeriac into equal pieces. Bring water with salt to the boil and blanch the carrot and celeriac for about 2 minutes. Drain the vegetables and drain in a colander.
Sprinkle the chicken fillet with salt and freshly ground pepper. Heat the baking product and stir fry the chicken breast for about 2 minutes at a high setting.
Add the carrot and celeriac and stir fry approximately 5 minutes to a low setting.
Add the mushrooms and spring onion and stir fry for another 2 minutes at a high setting. Season to taste with salt and freshly ground pepper and sprinkle the dish with the celery. Tasty with mashed potatoes or rice.