Chicken Stew with Vegetables

Ingredients:

• 1 chicken breast, skinless, boneless, cut in small, thin stripes (the smaller, the better, because the faster it will get cooked)
• 1 big onion, finely chopped
• 2-3 green onions, cut small
• 1 medium sized celery root, peeled, diced small
• 1 medium size potato, diced small
• 1/2 can diced tomatoes in tomato sauce
• 2 garlic cloves, peeled
• 1 teaspoon olive oil
• Red hot chili pepper powder (or freshly ground red chili flakes)
• Salt, pepper

Cooking method:

Take a large pan or a wok, heat the oil, then stir fry the onion with a little bit of added water, so the oil doesn’t get too hot.

Stir fry the onions for 4-8 minutes When the onion gets soft and almost transparent add the potatoes and the celery root pieces and cook everything together for 5 minutes.

Add the chicken breast chunks and continue cooking, stirring quite frequently in the first two minutes, then cover the pan and let the food simmer for about 10 minutes.

Now add the tomatoes in sauce, the green onion, garlic, chili, salt and the pepper, stir well and continue cooking for another 10 minutes with the pan covered.

Serve hot, with a sprinkle of freshly ground pepper on top.