Summary

Ingredients

• 250 g sprouts, fresh (e.. mun bean sprouts)
• 3 peppers, colored
• 0.5 ½ bunch spring onion (s)
• 2 onions)
• 1 clove garlic
• 500 g chicken breast fillet (s)
• 125 ml chicken broth, or vegetable broth
• 1 teaspoon cornstarch
• 4 tablespoon soy sauce, approx.
• 4 tablespoon rapeseed oil or soy or sesame oil)
• salt and pepper
• 1 pinch (s) paprika powder
• possibly chili powder

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Instructions

1. Wash the sprouts and drain them. Wash the peppers and cut them into thin strips. Wash the spring onions and cut them into thin rings. Peel the onions and dice them. Peel and mince the garlic clove. Wash the chicken breast fillets, pat them dry, and cut them into thin strips.
2. In a small bowl, mix the broth, roughly 4 tablespoons soy sauce, and the cornstarch until combined.
3. Heat the oil in a wok or large non-stick pan over medium-high heat. Add the chicken strips and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (no pink inside). Season with salt and pepper. Remove the chicken to a plate and set aside.
4. In the same pan over medium heat, add the diced onions and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the onions are softened and translucent.
5. Add the pepper strips and spring onions to the pan. Stir and cook for 2 minutes over medium heat.
6. Add the sprouts to the pan and mix well.
7. Pour the broth mixture into the pan and bring it to a boil for 1-2 minutes, stirring occasionally. The sauce will thicken.
8. Return the cooked chicken to the pan and stir everything together. Cook for 1 minute to heat through.
9. Season with salt, pepper, a pinch of paprika powder, and chili powder if desired.