Chicken breast strips with peppers and broccoli from the wok

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 3 tbsp soy sauce, dark
• 2 garlic cloves, finely chopped
• 10 g ginger, finely chopped
• 1 red chili pepper(s), finely chopped
• 3 spring onions, cut into rolls
• 3 bell peppers, colored, diced
• 100 g broccoli florets
• 100 ml dry white wine
• 2 tbsp plum sauce
• 2 tbsp chili sauce, sweet
• 1 tsp cornstarch (mixed with 2 tsp water)
• 4 tbsp sesame oil
• salt and pepper

Instructions

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

Cut the chicken breast fillets diagonally against the grain into thin strips and toss with soy sauce and garlic to marinate. Let rest in the refrigerator for one hour. Heat 2 tablespoons of sesame oil in a wok and stir-fry the marinated meat for about 5 minutes, then remove from the wok and keep warm. Heat another 2 tablespoons of sesame oil in the wok and first sauté the ginger, chili, and spring onions while stirring, then add the remaining vegetables. Add the wine, plum sauce, and chili sauce. Fry the vegetables over medium heat, stirring frequently, until the vegetables are tender but still have a bite. Thicken the liquid with a little cornstarch. Finally, return the meat to the wok and toss with the vegetables. Season with pepper and salt. Basmati rice goes very well as a side dish.