Summary

Ingredients

• 0.5 kg ½ chicken breast or, as a vegetarian variant, saitan
• 2 carrot (s)
• 2 bell pepper (s)
• 2 spring onion (s)
• 1 clove (s) garlic, very finely chopped
• 0.5 ½ glass bamboo shoot (s)
• some mung bean sprouts
• 2 tablespoon tomato paste
• 1 shot white wine
• 3 tablespoon soy sauce
• 3 tablespoon chilli sauce, e.g., Birds-Eye chilli sauce or Sriracha
• salt and pepper
• 1 tablespoon peanut oil for frying

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Instructions

1. Wash and chop the vegetables. Wash the chicken breast and cut into cubes.
2. Heat the oil in a coated pan. Put the chicken breast in the pan and sauté. Add the carrots and fry them. Put the tomato paste in the pan and fry as well.
3. Just before burning, deglaze the ingredients with white wine. Add the soy sauce and chilli sauce, add the remaining vegetables and sprouts to the pan and simmer until the sauce thickens. Then season to taste.
4. This goes well with rice and wine.