Summary

Ingredients

• 400 g chicken
• 2 leeks
• 3 carrot (s)
• 0.25 ¼ Chinese cabbage
• 200 g mushrooms
• 1 red pepper (s)
• 1 small Can (s) sprouts

For the marinade:

• 3 tablespoon cornstarch
• 3 tablespoon oil, possibly a little more
• 1 tablespoon wine vinegar
• 3 tablespoon soy sauce
• salt and pepper
• 2 cloves garlic)
• sugar
• Paprika powder
• Cayenne pepper
• Curry powder

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Instructions

1. Make a marinade from plenty of oil and soy sauce, a little vinegar, the pressed garlic cloves, 3 tablespoons of cornstarch and the spices. Put 1/3 of it for the meat in a small bowl, the remaining 2/3 for the vegetables in a slightly larger bowl.
2. Slice the meat and place in the small bowl, stir and cover the bowl.
3. Drain the sprouts, cut the remaining vegetables as finely as possible and place them in the larger bowl with the sprouts. Stir and cover.
4. Leave the meat and vegetables in the marinade for at least 1 hour.
5. Heat two pans without fat. Put the meat and vegetables with the marinade in the pans, fry them briefly, then let them cook for a maximum of 10 minutes.
6. Mix the contents of both pans and serve with rice.