Chicken pan with cranberries and ginger

Ingredients for 4 servings:

• 50 g cranberries, dried
• 1 piece(s) ginger, walnut-sized, fresh
• 2 shallots
• 2 cloves garlic
• 1 small red chili pepper(s)
• 1 bunch of spring onions
• 500 g chicken breast fillet(s)
• 2 tbsp oil (peanut oil)
• 1 tsp oil (sesame oil)
• Soy sauce
• Sauce (Red Pepper Sauce)
• 1 shot of sherry
• 100 g cranberries (fresh or frozen)
• 200 g soybean sprouts
• 1 tbsp basil leaves, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Roughly chop the dried cranberries, peel the ginger, and cut into fine sticks. Peel and finely dice the shallots, peel the garlic and press it through a press. Wash and trim the chili pepper and cut into fine rings. Clean and trim the spring onions and cut diagonally into pieces. Cut the chicken breast into fine strips. Heat the oil in a wok or large frying pan. Sauté the shallots until translucent. Add the ginger and garlic and sauté briefly. Add the chicken strips and fry for 3-4 minutes, turning occasionally. Season with sesame oil, soy sauce, red pepper sauce, and sherry. Add the dried and fresh or frozen cranberries and fry for a further 2 minutes, turning occasionally. Stir in the chili rings, soybean sprouts, and spring onions and fry for 2-3 minutes. Sprinkle with basil and serve with basmati rice.