Chicken veggie wok with pumpkinseed oil

Often, we have no more than a few minutes to prepare a delicious, savory, yet healthy dish. On the busy weekdays, you may appreciate this chicken veggie wok recipe, which, despite its preparation method, evokes Hungarian flavors.

Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
20 Min.



Slice the chicken breast into thin strips.


Slice thinly the purple onion.


Cut the bell peppers and the zucchini into strips about 5 mm thick.


Heat the rapeseed oil for frying in a wok (or coated) skillet, and grate in the garlic. Brown it for 1 minute. Add the chicken strips and sear them for 2-3 minutes.


Add the vegetables (the zucchini and the bell peppers) together with the purple onion. Add salt and pepper, and then stir fry it for 3-4 minutes at high temperature.


Before serving, mix in the finely snipped parsley, the apple balsamico and the pumpkin seed oil. Finally, sprinkle the wok dish with some pumpkin seeds.

11 Comment
portion unit: EUUSUK
1 tbs
Apple balsamico - organic or
9 ¼ oz
chicken breast
2 piece(s)
bell pepper
5 ¼ oz
2 ½ oz
purple onion
2 clove(s)
1 pinch
1 pinch
1 bunch
1 tbs
roasted pumpkin seeds


Gluten-free Wheat free Egg free Milk free Soy free Corn free Sugar free

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