Chicken Chop Suey

Ingredients for 2 servings:

• 250 g chicken (breast or leg)
• 1 medium-sized onion(s), finely chopped
• 2 cloves garlic, diced
• 2 slice(s) ginger (amount should be equal to that of garlic), diced
• 1 tbsp oil (peanut oil)
• 50 g sprouts (mung beans), fresh
• 50 g chestnuts (water chestnuts)
• 50 g carrot(s), chopped
• 50 g leek, chopped
• 50 g bell pepper(s), red, chopped
• 2 tbsp soy sauce
• 1 tbsp oil (sesame oil)
• 1 tbsp dry sherry
• 1 tsp peanut butter, creamy
• 1 tsp honey
• 1 pinch of sambal oelek
• 1 tsp cornstarch
• 150 ml chicken broth

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

First, cut the chicken into small pieces. Make a marinade with soy sauce, sesame oil, sherry, peanut butter, honey, sambal oelek, cornstarch, and optionally with 1 to 2 tablespoons of chicken stock. Marinate the chicken for one to two hours. Heat the peanut oil in a wok. Add the garlic, ginger, and onion and sauté. Remove the chicken from the marinade (set the remaining marinade aside for now) and add it. Fry for about 2-3 minutes, stirring constantly. Then remove everything and set aside. If desired, add the finely chopped vegetables and sauté them (add a little more oil if needed). Add the meat again. Add the remaining marinade and chicken stock and cook for about 3 minutes.