Ingredients:
350 gr chicken thighs
2 cm jahe/ginger
1 tsp cornstarch
1 tbsp water
1 tsp sesame oil
1/2 red bell pepper
1 small onion
50 gr celery
1 spring onion
2 tbsp oil
Sauce ingredients:
1 tsp black pepper
2 tsp cornstarch
3 tbsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
3 tbsp water
Preparation:
Cut the chicken into cubes. Cut the jahe julienne. Cut the bell pepper, onion and celery into small pieces and finely chop the spring onion.
Mix the chicken with the jahe, the cornflour and the water and mix until the liquid is absorbed. Then mix in the sesame oil. Mix all the ingredients for the sauce together well.
Heat the oil in a pan over high heat and add the chicken. Fry the chicken until it changes colour. Then add the onion, bell pepper and celery and fry for 2 minutes until the chicken is cooked through.
Then add the sauce and stir fry until the sauce has thickened. Then sprinkle the spring onion on top and serve.
