Ingredients:
- 400 g of chicken
- 4 small turnips
- 2 mini cauliflower
- 2 mini-cabbage romanesco
- 4 small zucchini
- 8 cherry tomatoes
- 1 bunch of baby carrots
- Sunflower oil
- 9 c. tablespoons soy
- 3 tbsp. in nuoc nam sauce
- paprika
- Pepper
- 1 tsp. tablespoons of potato starch
- 1 egg white


4 people
Preparation time: 30 minutes
Cooking time: 15 minutes

Clean the vegetables, cut the carrots and zucchini into 2 in the direction of the length, cabbage and turnips into 4 two. Leave the tomatoes whole.
Cut the chicken into medium sized pieces, they should not be larger than the mini-vegetables.
Mix in a container that can contain chicken, beaten egg white and a pinch of ginger, paprika, 4 c. tablespoons of soy sauce and a c. of nuoc nam then put the chicken to marinate for a few minutes.
Pour oil into wok and when Neoflam is hot, lay the chicken pieces.
Stir until chicken is white then add the vegetables.

Bo in a dilute starch potato with a little warm water, and remaining soy sauce nuoc nam, a pinch of ginger and paprika.
Pour the sauce into the wok and reduce heat Neoflam.
Cover and simmer 5 to 10 minutes more or less vegetables crisp.