Summary

Ingredients

• 500 g chicken breast fillet (s)
• 3 tablespoon soy sauce, dark
• 2 clove (s) garlic, finely chopped
• 10 g iner, finely chopped
• 1 chilli pepper (s), red, finely chopped
• 3 spring onions, cut into rolls
• 3 bell peppers, red, yellow, green, diced
• 100 g broccoli florets
• 100 ml white wine, dry
• 2 tablespoon plum sauce
• 2 tablespoon chili sauce, sweet
• 1 teaspoon cornstarch (mixed with 2 s water)
• 4 tablespoon sesame oil
• salt and pepper

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Instructions

1. Cut the chicken breast fillets diagonally against the fibers into thin strips and mix with the soy sauce and garlic to marinate. Let rest for an hour in the refrigerator.
2. Heat 2 tablespoons of sesame oil in a wok and stir-fry the marinated meat for about 5 minutes, then remove from the wok and keep warm.
3. Heat 2 tablespoons of sesame oil in a wok and sweat the ginger, chilli and spring onions while stirring, then add the remaining vegetables. Add the wine, plum sauce and chilli sauce. Fry the vegetables over a medium heat, stirring frequently, until the vegetables are cooked but still bite. Thicken the liquid with a little cornstarch.
4. Finally, put the meat back in the wok and mix with the vegetables. Season to taste with pepper and salt.
5. Basmati rice goes very well with it as a side dish.