Chicken Wok with Chard and Peppers

For the chicken wok with chard and peppers, prepare a marinade from the chopped ginger, soy sauce, plum wine and 5-spice powder. Cut the chicken breasts into small cubes, place them in the prepared marinade and let them sit for half an hour.

Meanwhile, prepare the vegetables. Wash the chard and cut it into wide strips. Wash the bell bell pepper, remove the seeds, cut it into quarters and cut the bell pepper strips again into smaller pieces. Cut the corn cobs in half, peel the onion and cut it into quarters.

In a wok, heat the oil mixed with sesame oil and fry the chopped garlic until hot. Add the drained chicken and after about 3 minutes, gradually add the chopped vegetables and chopped chili pepper. When the vegetables are cooked through but still crunchy and the chicken is well seared on all sides, mix in the fresh Thai basil and peanuts and serve the chicken wok with chard and peppers.

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