Cut the chicken breast fillet into 2 cm pieces and spread them in a larger bowl on the bottom. Pour the soy sauce over it. Cut the ginger and garlic into very fine pieces and place under the chicken in the soy sauce and add a little pepper and honey. Let it rest for at least half an hour so that the marinade can soak into the meat.
First divide the carrots into 4 cm pieces, then cut them in half and cut into thin slices. Heat the oil in a pan or wok and add the carrots to the pan and fry over medium heat. Then cut the spring onions into small pieces, cut the bell peppers into long, thin slices and peel the mushrooms and also cut them into thin slices.
After the carrots have fried for about 10-15 minutes, add the peppers. After 5 minutes add the spring onions, mushrooms and bean sprouts.
Now take another pan and add some oil again and set the stove top to full temperature. When the pan is hot, take the chicken pieces out of the marinade and fry them vigorously in the pan for about 3-4 minutes. The meat should not be done yet because it will be put in the other pan again. Take it out of the pan and set it aside for a moment. When the vegetables in the other pan are through, add the chicken there and mix well. Then turn down the temperature and extinguish with the chicken marinade. Now add the coconut milk and season with half a teaspoon of chili powder or a pinch of fresh, finely chopped chili pepper and a little pepper. Careful with the salt, as the soy sauce is already very salty. Let simmer for about 5 minutes and thicken the sauce if you like. Add stock powder if necessary.
Fragrant rice or Mie noodles go perfectly with this.
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