Asian-Style Chicken Strips

Ingredients

• 2 red bell peppers
• 200 g bamboo shoots (glass; drained weight)
• 4 Spring Onions
• 500 g chicken breast fillet
• 4 tbsp plant oil
• 5 tbsp Soy sauce
• 1 tbsp Cornstarch
• Salt
• Pepper
• 150 g mung bean sprouts
• 50 g cashew nuts
• 2 tbsp oyster sauce

Instructions

1. 1.

   Wash, trim and cut the bell peppers into strips. Drain the bamboo shoots and cut into large pieces. Wash, trim and cut the spring onions into large pieces. Rinse the chicken fillet under cold water, pat dry and cut into thick strips.

2. 2.

   Heat oil in a wok, add the chicken strips and stir-fry over medium heat for 4 minutes. Push aside. Add all vegetables except the sprouts and cook for 3 minutes.

3. 3.

   Whisk soy sauce with cornstarch, gently fold into the vegetables. Return the chicken and season everything with salt and pepper.

4. 4.

   Rinse the sprouts under hot water, drain, mix in the cashew nuts and warm briefly. Season the chicken strips and vegetables with oyster sauce and serve in four bowls.