Cut the prepared chicken breast into strips.
Quarter or halve the mushrooms, depending on their size. Cut the snow peas in half, rinse the soybean sprouts with water. Slice the carrot, halve and slice the zucchini, quarter and slice the peppers. Cut the spring onions into 3 cm long pieces. Halve and slice the red onion, chop the garlic. Heat about 3 tablespoons of oil in a wok, fry the chicken strips until hot.
Reduce heat slightly. Add the garlic to the wok and fry briefly. Immediately add the carrots, bell bell pepper, snow peas, onion and stir-fry for about 2 minutes. Add the mushrooms, zucchini and stir-fry again for about 1 1/2 – 2 min. Add the oyster, fish and soy sauce to the edge of the hot wok and deglaze with about 4 tablespoons of water, season with the sugar.
Finally add the soybean sprouts and the spring onions and mix with the other ingredients for max. 1/2 min. stir-fry .
Serve with some chopped coriander leaves and/or some roasted peanuts.
Note: An everyday dish, which always tastes good and at the same time is a great leftover utilization.
Vegetables can be used according to stock/choice. Just keep in mind the different cooking times of the vegetables, so that everything stays nice and crunchy.
This is a mild variant, e.g. you can add fresh red chilies or roasted dried chilies, finely chopped.
