Summary

Ingredients

• 400 g chicken breast
• 1 red pepper (s)
• 250 g mushrooms, brown
• 4 spring onions, also plenty green
• 1 handful bean sprouts
• 1 handful mushrooms, dried Asian
• 4 small carrots
• 3 tablespoon cornstarch
• 6 tablespoon white wine or even better rice wine
• 10 dashes sesame oil, smoked
• 2 tablespoon oil, (peanut oil)
• 1 chilli pepper (s)
• 2 teaspoons chilli, dried
• 2 teaspoons, heaped sambal oelek
• 10 tablespoon soy sauce
• 10 dashes oyster sauce or fish sauce
• 2 cloves garlic)
• 1 piece (s) ginger (as long as half a thumb)
• 2 onions)

Print Recipe Pin Recipe

Instructions

1. First cut the chicken breast into thin slices (not strips!). Mix with finely chopped garlic, white wine, plenty of soy sauce, oyster sauce and especially cornstarch and place in the refrigerator for a few hours. During this time, soak the dried mushrooms and change the water regularly (until it is almost clear).
2. Chop the bell pepper into fine strips, finely chop the chilli pepper, cut the carrots into thin slices and the spring onions into thin rings. Quarter the mushrooms. Eighth the onions and separate the layers.
3. Heat up the wok with the peanut oil and fry the carrots, onions and all the mushrooms well, then add the chicken. Always stir well and fry everything well, we need the roasted aromas. Only when everything is well seared, deglaze with soy sauce, oyster sauce and a little water. The sauce binds by itself due to the starch. Now add paprika, chilli pepper, ginger and sambal oelek (depending on taste). Season to taste with soy sauce, oyster sauce and chilli. Don`t simmer for long, the vegetables have to stay crisp and fresh. At the very end, stir in the bean sprouts, heat everything again briefly and serve with rice or Asian noodles.