Summary

Ingredients

• 250 g chicken, shredded
• 2 bell peppers, yellow and red, cleaned, cut into strips
• 1 bunch spring onion (s), cut into rings
• 1 clove (s) garlic, finely chopped
• 2 tablespoon sauce (teriyaki)
• 80 ml broth
• 80 ml sauce (hoisin)
• 1 teaspoon cornstarch, mixed with 2 s water
• Salt lemongrass (dried)
• Lemongrass, dried
• Cayenne pepper
• 2 teaspoons oil (sesame oil)

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Instructions

1. Marinate thinly sliced chicken breast in teriyaki sauce in the refrigerator for about 1 hour.
2. Heat the sesame oil in a deep pan or in a wok, fry the chicken breast briefly and take it out of the pan again. Fry the peppers, spring onions and garlic for 3 minutes in the pan, stirring constantly, then add the chicken breast again and lightly salt everything. Add the stock and hoisin sauce to the pan, season with lemongrass, cayenne pepper and, if necessary, a little salt. Bring the sauce with the cornstarch mixed in water to the boil.
3. Tastes classic and best with basmati rice.