Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Place the chicken breast fillet strips in a bowl, peel the garlic clove and press in towards the meat strips with the garlic clove press. Light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp), rice wine (1 tbsp), sambal oelek (1 tsp), coarse sea salt from the mill (2 strong Add pinches) and colored pepper from the mill (2 big pinches), mix everything and leave to marinate for about 1 hour. Then pour through a kitchen sieve, catch the marinade and mix with the chicken stock (200 ml). Peel the carrots with the peeler and cut into pieces approx. 5 cm long. Cut the carrot pieces first into slices and then into strips. Clean and wash the peppers (red and yellow) and cut into strips. Clean / brush the mushrooms, cut off the stems and quarter the mushrooms. Peel the onion, cut in half, cut into wedges and separate into pieces. Clean and wash the spring onions and cut diagonally into rings. Heat the wok, add sunflower oil (1 tbsp), heat, add the marinated chicken breast fillet strips, fry / stir-fry and slide to the edge of the wok. Add carrot strips and onion pieces and sauté / stir-fry. Add the remaining vegetables (red and yellow paprika strips, mushroom quarters and spring onion rings) and fry / stir-fry. Deglaze / pour in the chicken broth + marinade and sprinkle with sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sweet chilli sauce (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp ) and chilli oil (½ teaspoon), add / stir in the cooking cream (100 ml) and simmer / cook with the lid on for about 6 - 8 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.