Chicken strips – vegetable pan

Ingredients for 4 servings:

• 4 chicken fillets (approx. 400-500g)
• 60 ml oil
• 1 bell pepper(s), green
• 200 g peas (sugar peas)
• 750 g Chinese cabbage or savoy cabbage
• 4 spring onions (cut into approx. 3cm long pieces)
• 2 cloves garlic, crushed
• 2 tsp ginger, grated
• 1 tbsp cornstarch
• 250 ml chicken broth
• 1 tbsp soy sauce
• Salt
• pepper
• possibly sherry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken into thin strips. Heat the oil in a large frying pan (or wok). Briefly fry the meat (it should be slightly browned), remove and drain (keep warm). Briefly fry the chopped bell pepper and peas in the pan. Then add the Chinese cabbage, spring onions, garlic and ginger. Sauté everything together for 1 minute and then add the chicken back in. Mix the cornstarch with the stock, soy sauce and, if desired, sherry until smooth. Add everything to the pan and stir over medium heat until thickened slightly. Finally, season with salt and pepper.