Chinese vegetable stir-fry with chicken breast

Ingredients for 8 servings:

• 550 g chicken breast fillet(s)
• 1 chili pepper(s)
• some ginger
• 1 clove(s) garlic
• salt and pepper
• Soy sauce
• Chili sauce, Chinese, sweet and sour
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 carrot(s)
• 1 small zucchini
• 20 g dried Mu-Err mushrooms
• 1 bunch of spring onions
• 1 jar mung bean sprouts or fresh
• 1 jar bamboo shoot(s)
• 500 g broccoli
• salt water
• 125 ml dry sherry or rice wine
• 6 tbsp soy sauce
• 1 tbsp, leveled cornstarch
• some water, cold
• 250 ml vegetable stock
• Spice(s) of your choice (e.g. curry, coriander or Chinese spice)
• Oil, neutral (e.g. safflower oil)
• some sesame oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash the meat, dry it, and cut into thin slices or strips. Then finely chop or weigh the ginger and chili pepper, and finely chop or press the garlic. Cover and marinate the whole thing with the meat, soy sauce, and a little chili sauce. Marinate overnight, preferably, but just a few hours will do. Cover the moo-err mushrooms with hot water and let them steep. In the meantime, clean the bell peppers and spring onions, and peel or scrub the carrot and zucchini. Drain the mung bean sprouts and bamboo shoots. Divide the broccoli into small florets and briefly blanch in boiling salted water, then immediately rinse with cold water. Cut all vegetables into thin strips or pieces and set aside. Drain the moo-err mushrooms and cut them into thin strips, making sure to remove any hard, gristly ends. Now heat some oil in a large pot or pan and briefly fry the chicken breast strips, remove them and place them in another large pot. Now heat a little more oil and a small splash of sesame oil. Briefly fry the carrots, zucchini, broccoli, bell peppers, spring onions, mung bean sprouts, bamboo shoots, and mushrooms one after the other. Add them to the pot with the meat. Finally, heat the sherry with the soy sauce and vegetable stock. Dissolve the cornstarch in a little cold water and add it. Bring everything to a boil briefly until the sauce thickens. Now season to taste. Pour the sauce over the other ingredients, and you’re done. We serve it with either rice or Chinese noodles. The vegetables can, of course, vary depending on the season and taste. The whole thing can also be prepared in a wok, but I think the wok is too small for the specified quantity.