Poultry wok with beans

Ingredients for 4 servings:

• 4 chicken breasts, skinless and boneless
• 1 clove(s) garlic
• 1 red chili pepper(s)
• 200 g beans, green
• 6 spring onions
• 1 red bell pepper(s)
• 2 tbsp oil
• 1 tbsp cornstarch
• 2 tbsp soy sauce, dark
• 2 tbsp dry sherry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cut the chicken breast fillet into strips. Peel and chop the garlic. Clean the chili, halve lengthwise, remove the seeds, and slice into thin rings. Clean and wash the vegetables. Cut the spring onions into small rolls and the bell pepper into strips. Heat the oil in a wok. Stir-fry the chicken breast, garlic, and chili for about 3 minutes. Add the remaining vegetables and stir-fry for another 3 minutes. Mix the cornstarch with 2 tablespoons of cold water. Stir in the soy sauce and sherry. Heat everything for about 2 more minutes, until the sauce thickens. Season with salt and pepper, and serve. Serve with rice.