Summary

Ingredients

• 250 g chicken breast fillet (s)
• 1 tablespoon oil
• 1 teaspoon spice mixture, (Chinese spice)
• salt and pepper
• 1 can bamboo shoot (s)
• 2 medium bell pepper (s)
• 1 medium onion (s)
• 2 tablespoon soy sauce
• 2 tablespoon sauce, (sweet and sour Asian sauce)
• 1 teaspoon sambal oelek

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Instructions

1. Wash the meat, pat dry and cut into thin strips. Mix together the oil and Chinese spices. Add the meat to the seasoning oil and turn in it. Cover and let stand for about 10 minutes.
2. Drain the bamboo. Clean, wash and chop the peppers. Peel the onion and cut into fine strips.
3. Sear the meat in a hot wok or a large pan for 2 - 3 minutes while turning, remove. Fry the onions and peppers in the hot frying fat for approx. 5 minutes, add the bamboo after approx. 3 minutes, fry together. Add the meat again and heat it up. Stir in 100 ml water, soy sauce, Asian sauce and sambal oelek. Bring everything to the boil and season to taste.
4. 8.5 FP for the court. Rice still has to be charged extra.