Chinese chicken stir-fry from the wok

Ingredients for 4 servings:

• 500 g chicken breast
• 2 tbsp cornstarch
• 1 piece(s) of ginger root, approx. 2 cm
• 2 cloves garlic
• 1 bunch of spring onions
• 1 jar bean sprouts (approx. 160 g)
• 4 tbsp soybean oil
• 6 cl Sherry, dry
• 6 tbsp soy sauce
• Salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the chicken breast into thin strips, sprinkle with cornstarch, and rub in firmly. Peel the ginger root and garlic cloves and chop very finely. Trim and wash the spring onions and slice into thin rings. Drain the bean sprouts. Heat the soybean oil in a wok or deep frying pan. Brown the chicken strips thoroughly on all sides and remove. Sauté the ginger root, garlic, spring onions, and bean sprouts in the remaining soybean oil for about 8 minutes, stirring continuously. Mix in the sherry and soy sauce, bring to a boil once. Season with salt and pepper, and finally stir in the chicken strips.