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 brown sugar together until the sugar dissolves, add the chicken strips, toss to coat evenly, and refrigerate for 30 minutes.
2. Heat 3 tablespoons oil in a wok over medium-high heat, add the marinated chicken, and stir-fry for 2 to 3 minutes until the internal temperature reaches 74°C (165°F).
3. Add the onion quarters and crushed garlic, stir-fry for 2 minutes.
4. Add the bean sprouts and cook for 4 to 5 minutes.
5. Stir in the dark sesame oil.
6. Mix the cornstarch with water until smooth and lump-free, pour into the wok with the chicken broth while stirring constantly, bring to a boil, and continue stirring for 1 to 2 minutes until the sauce thickens.
7. Transfer to a serving bowl, garnish with the leek strips, and serve.