Fiery chicken from the wok

Ingredients for 4 servings:

• 250 g sprouts (mung bean sprouts)
• 3 bell peppers, green and yellow, red
• 250 g onion(s)
• 1 clove(s) garlic
• 500 g chicken fillet(s)
• ⅛ liter chicken broth, clear (instant)
• 4 tbsp soy sauce
• 1 tsp cornstarch
• 4 tbsp oil (soy or sesame oil)
• Salt and pepper, white
• Paprika powder, hot

Instructions

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

Wash the sprouts and drain. Trim and wash the bell peppers and cut into thin strips. Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic. Wash the meat, pat dry, and cut into thin slices. Combine the chicken stock, soy sauce, and starch. Heat the oil in a wok or large frying pan until very hot. Brown the meat in batches. Season with salt and pepper and push the meat up the sides or remove it. Add the onions and garlic to the wok and sauté until translucent. Add the bell pepper strips and fry gently, stirring occasionally. Stir in the sprouts. Deglaze with the broth and bring to a boil briefly. Season to taste with salt, pepper, paprika, and sambal oelek, if desired. Serve with rice.