Chicken strips with vegetables and curry sauce

Ingredients for 4 servings:

• 400 g chicken, shredded
• 2 m.-sized carrot(s), cut into fine strips
• 1 stalk(s) leek, cut into fine rings
• 1 large onion(s), cut into fine strips
• 200 g mushrooms, thinly sliced
• 3 tbsp oil (peanut oil)
• 2 tbsp curry powder
• 1 dl white wine
• 2 dl chicken broth
• 1 tsp cornstarch (cornstarch)
• ½ dl cream
• 4 tbsp soy sauce
• 1 clove(s) garlic, finely chopped
• some salt and pepper

Instructions

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

Place the meat in a bowl, add the soy sauce and finely chopped garlic, mix well, and marinate for 15 to 20 minutes. Strain the meat from the soy sauce (set the remaining soy sauce aside). Heat a pan or wok with a little peanut oil and fry the meat quickly and vigorously in batches, remove from the pan and set aside. Sauté the onions, vegetable strips, and mushrooms in the pan juices. Sprinkle with the curry powder and sauté briefly. Add the meat and deglaze with the white wine, allowing it to reduce slightly. Pour in the chicken stock and simmer over low heat for a further 4-5 minutes. Mix the cornstarch with a little cold water and add while stirring, then bring to a boil (to thicken). Add the remaining soy sauce and the cream, and season with salt and pepper. You can also use shredded pork.