Chinese chicken stir-fry

Ingredients for 4 servings:

• 400 g chicken
• 2 stalk(s) leeks
• 3 carrots
• ¼ Chinese cabbage
• 200 g mushrooms
• 1 red bell pepper(s)
• 1 small can/n sprouts
• 3 tbsp cornstarch
• 3 tbsp oil, maybe a little more
• 1 tbsp wine vinegar
• 3 tbsp soy sauce
• salt and pepper
• 2 garlic cloves
• Sugar
• Paprika powder
• Cayenne pepper
• curry powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Make a marinade with plenty of oil and soy sauce, a little vinegar, the crushed garlic cloves, 3 tablespoons of cornstarch, and the spices. Put 1/3 of the mixture into a small bowl for the meat and the remaining 2/3 into a slightly larger bowl for the vegetables. Slice the meat into thin slices and add to the small bowl, stir, and cover the bowl. Drain the sprouts, slice the remaining vegetables as finely as possible, and add them to the larger bowl with the sprouts. Stir and cover. Leave the meat and vegetables in the marinade for at least 1 hour. Heat two pans without fat. Add the meat and vegetables to the pans with the marinade, sear briefly, then cook for a further 10 minutes. Combine the contents of both pans and serve with rice.