Summary

Ingredients

• 4 tablespoon soy sauce, light
• 2 teaspoons sugar, brown
• 500 g chicken breast fillet (s), cut into thin strips
• 3 tablespoon oil
• 2 onion (s), quartered
• 2 cloves garlic, crushed
• 350 g sprouts (bean sprouts)
• 3 teaspoon oil (dark sesame oil)
• 1 tablespoon cornstarch
• 3 tablespoons water
• 425 ml chicken broth
• 1 leek stick (s), in strips, for decoration

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Instructions

1. Mix the soy sauce and sugar together until the sugar has dissolved. Put the meat in a bowl and pour the soy mixture over it, turn it well and marinate in the refrigerator for 30 minutes.
2. Heat the oil in a preheated wok, add the meat and stir-fry for 2-3 minutes. Add the onion quarters and garlic and fry for another 2 minutes. Add the bean sprouts and cook for 4-5 minutes, then add the sesame oil. Finally stir the cornstarch with the water until smooth and pour into the wok together with the broth. Bring everything to the boil again, stirring, until the sauce thickens.
3. Put the finished dish in a serving bowl, garnish with leek strips and serve.
4. If you want, you can add carrots, peppers, spring onions and / or snow peas (these have to be blanched for 1 minute beforehand, otherwise they will stay too firm) in the recipe.