Chicken Pan with Cranberries and Ginger

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

The separate Roughly chop the cranberries, peel the ginger and cut into fine sticks. Peel and finely dice the shallots, peel the garlic and press through a press. Wash and clean the chilli pepper and cut into fine rings. Clean the spring onions, wash them and cut diagonally into pieces. Cut the chicken breast into thin strips. Heat the oil in a wok or a large pan. Steam the shallots in it until translucent. Add the ginger and garlic and sauté briefly. Add the chicken strips and stir-fry for 3-4 minutes. Season with sesame oil, soy sauce, red pepper sauce and sherry. Add the dried and fresh or frozen cranberries and continue to fry for 2 minutes while turning. Stir in the chili rings, soybean seedlings and spring onions and fry for 2-3 minutes.
Sprinkle with the basil and serve with basmati rice

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