Sweet and sour mung bean sprouts with chicken breast

Ingredients for 2 servings:

• 100 g mung bean sprouts
• 250 g chicken breast
• 1 carrot(s)
• 2 stalk(s) Celery
• ½ onion(s)
• cornstarch
• 1 lemon(s), juice
• 4 tbsp soy sauce
• some oil
• 50 g peanuts
• Balsamic vinegar
• Honey

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the chicken breast into cubes and then coat the pieces in starch. Mix together the soy sauce, juice of half a lemon, 3 tablespoons of water, and 1 tablespoon of starch. Finely dice the onion, carrot, and celery. Heat a little oil in a pan or wok, stir-fry the vegetables, and remove from the pan. In the same pan, fry the meat in a little oil, turning occasionally. At the end, drizzle with a little of the sauce, let it reduce, and then add it to the vegetables. Add the peanuts to the pan, toast them lightly, and then add them to the other ingredients. Now fry the mung sprouts with the remaining sauce for two to three minutes. Finally, return all the ingredients to the pan, mix, toss them for a few minutes, and add lemon juice to loosen any sauce that has stuck to the sides of the pan. The consistency should be thick. Remove from the heat and season with balsamic vinegar and sweet and sour honey.