Sweet and salty chicken/tofu strips

Ingredients for 4 servings:

• 200 g chicken, shredded
• 200 g tofu, white
• 200 g mushrooms or other mushrooms
• 1 large onion(s)
• 1 pack of bean sprouts, approx. 200 – 250 g
• 150 ml soy sauce
• 100 ml water
• 250 ml coconut milk
• Sauce thickener
• Spice mix, Chinese
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the tofu into cubes and fry with the chicken. Slice the onions, add them, and fry (do not let them brown too much). Reduce the heat, slice the mushrooms, and sauté briefly. Deglaze with soy sauce and water, let it reduce briefly, then add the coconut milk and season with pepper and, if desired, Chinese spice. Add the bean sprouts about 10 minutes before serving so they still have a bit of bite. If you don’t like tofu, use only chicken. Or if you prefer meat-free dishes, leave out the chicken and use only tofu… it’s delicious too! The sauce will be very thin, so I always add a little thickener to prevent it from dripping off the side dish. I don’t like that! I serve it with rice and glass noodles. Adjust the soy sauce, water, and coconut milk mixture to your liking. Since I use a pretty strong soy sauce, I need a bit more water… Just experiment.