Chicken with bean sprouts and coriander

Ingredients for 2 servings:

• 200 g chicken breasts
• 3 tbsp soy sauce
• 1 tbsp vinegar (rice vinegar)
• 2 tbsp cornstarch
• 1 bunch of coriander
• 1 piece(s) ginger
• 1 clove(s) garlic
• 2 tbsp oil (peanut oil)
• 1 tbsp plum sauce
• 200 g soy sprouts

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the chicken breast into strips or cubes and marinate in a mixture of soy sauce, rice vinegar, and cornstarch for 20-30 minutes. Wash the coriander, roughly chop the leaves and tender stems, and finely chop the roots and tough lower stems. Chop the ginger and garlic. Heat 2-3 tablespoons of peanut oil in a wok, fry the garlic, ginger, and the hard parts of the coriander, then add the meat and fry for a few minutes. Mix the plum sauce and a little water with the remaining liquid from the marinade and add to the wok, letting it simmer briefly. Then fry the bean sprouts briefly and finally stir in the coriander leaves. Season to taste with salt and pepper.