Summary

Ingredients

• 500 g chicken breasts
• 3 spring onion (s)
• 1 jar bamboo shoot (s)
• 2 red pepper (s)
• 2 tablespoon sesame oil

For the marinade:

• 2 large cloves garlic
• 3 tablespoon honey
• 5 tablespoon soy sauce, sweet
• 4 tablespoon sherry, drier
• 1 egg (s)
• 2 teaspoons sugar
• 1 tablespoon spice mixture, Chinese
• 1 tablespoon cornstarch
• 2 tablespoon hoisin sauce
• 1 chilli pepper (s), red
• 1 lime (s)
• 4 tablespoon water

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Instructions

1. Cut the chicken breasts into thin strips. Cut the spring onions into rings and the red peppers into bite-sized pieces.
2. Place the chicken strips in a ziplock bag or bowl, coat lightly with some sesame oil, and refrigerate for 1 to 2 hours.
3. Heat the remaining sesame oil in a large pan over medium-high heat. Add the red pepper pieces and fry for 2-3 minutes until they start to soften. Remove and set aside.
4. Add the drained chicken strips to the pan and fry over medium-high heat for 5-7 minutes, stirring occasionally, until cooked through (internal temperature 74°C / 165°F).
5. Return the red peppers to the pan, add the spring onions and bamboo shoots, and cook for 2-3 minutes more until heated through.